Aubergine bake

By Hope Malau
02 November 2015

Enjoy with a piping hot piece of crusty bread for a hearty, meat-free meal.

Serves 4 Preparation: 15 min Cooking: 50 min

  • 125 ml (½ c) olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • 2 x 400 g whole peeled tomatoes, chopped
  • 2 sprigs thyme, chopped
  • 10 ml (2 t) brown sugar
  • handful of basil, chopped
  • salt and pepper
  • 4 aubergines, sliced
  • 100 g mozzarella, grated

Preheat the oven to 180 °C and grease a baking dish.

1 Heat 30 ml (2 T) oil in a saucepan over medium heat. Add the onion and garlic and sauté until soft. Add the tomatoes and the thyme and simmer for 15 minutes.

2 Add the sugar and basil and season. Heat a griddle pan over high heat until smokey. Add oil to the pan and fry the aubergine slices both sides until almost soft and brown. Drain on kitchen paper.

3 Spoon a quarter the of the tomato sauce into the baking dish, followed by a layer of aubergines and sprinkle over a third of the cheese. Repeat the process, ending with the tomato sauce. Sprinkle with the remaining cheese and basil.

4 Bake for 30 minutes or until the cheese is bubbling and golden.

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