2 aubergines

1 tbsp olive oil

1 onion – finely chopped

2 sticks celery – sliced

1 red pepper – halved, deseeded and sliced

1 red chilli – finely chopped

2 x 400g tins chopped tomatoes

1 tsp caster sugar

2 x 125g mozzarella balls torn into small chunks

Parmesan cheese

Basil leaves


Preheat oven Gas 6 / 200C / 180C fan.  

Heat the oil in a frying pan, add the onion and celery and fry over a gentle heat until soft add the garlic, pepper and chilli and cook for a further minute or two.  Add the tomatoes, sugar and season. Simmer for about 20-25 minutes until the sauce has thickened.

Preheat griddle pan.

Slice each aubergine lengthways as thinly as you can and brush with a little olive oil then griddle in batches, the aubergine should be softened and slightly charred.

Place a couple of spoonfuls of tomato sauce in the middle of an ANTA baking dish, then a layer of aubergine placed widthways, cover with a bit more sauce and scatter over some mozzarella, repeat the layering placing the next layer of aubergine lengthways. The final layer should be tomato topped with mozzarella.

Grate over a good layer of Parmesan.  Bake for about 30-40 minutes until starting to brown, let it stand for 10 minutes before serving sprinkled with basil.


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