Easy aubergine parmigiana

I cooked this a few weeks back and it turned out better than any other I’ve done in the recent past!

I’ve tried to recreate the recipe for you here :)

Serves 4-6 as a main or a side dish

Ingredients:

• 2 aubergine, sliced lengthways approx. 5mm thick

• 1 white onion, diced

• 2 cloves garlic, crushed or diced

• 1 tablespoon olive oil

• 2 tins cherry tomatoes

• 500g passata

• 2 handfuls fresh basil leaves

• 1 tbsp of baby capers

• 1 packet fresh mozzarella, sliced and torn into approx. 2 inch pieces

• grated hard mozzarella

• salt and pepper to season

Method:

1. Preheat oven to 180C

2. Cook your aubergine slices. I used a George Forman for this, but you could use a griddle or frying pan on the hob. Cook until golden on each side and softened.

3. Make your sauce by heating the olive oil in a wide, heavy based pan and sautéing your onion for 10 mins. Add the garlic and cook for another 2 mins.

4. Tip in the cherry tomatoes and passata, and season

5. Bring to boil and then let simmer for 10 mins.

6. Add the basil leaves by tearing them and dropping in, plus the capers.

7. In a shallow pyrex dish (approx. 18 inch x 12 inch) layer the sauce, aubergine and mozzarella cheese

8. Finish with sauce and then sprinkle with grated mozzarella

9. Bake in oven for 15 mins until golden on top and bubbling

10. Serve with fresh green salad and crusty bread OR couscous and greens OR makes a great side for roast chicken