Aubergine Bake
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 tin (400g) chopped tomatoes in juice
1 bunch (15g) fresh basil
1 teaspoon dried marjoram
2 tablespoons tomato puree
1 aubergine (about 400g)
60g each red, green and yellow pepper
100g half fat cheddar cheese, grated.
First, prepare the aubergine by peeling it and cutting it into steaks. Salt the aubergine on either side and leave to sweat and drain for an hour or more. Squeeze out any excess moisture.
Spray a non-stick skillet with a little olive oi and fry the aubergine steaks for 7-10 minutes on either side, until browned and cooked. Set aside.
Cut the peppers into strips and fry in the same skillet until wilted.
Meanwhile, make a sauce. Add the oil to a pot along with the onions and garlic and cook over low heat, covered, until the onions are soft.
Add the tinned tomatoes, a can of water, the puree, marjoram and half the basil. Season with salt & pepper and simmer over low heat until reduced by one half, about an hour. Stir in the rest of the basil.
Assemble the dish as follows: line the base of a small casserole dish with a little sauce. Add half the aubergine, in a single layer. Top with more sauce and 1/3 of the cheese. Add another layer of aubergine, more sauce and the peppers. Finally, add the last of the sauce and top with the melted cheese.
Cover and bake in a moderate oven, Gas 4 for 1 hour. Remove the cover and cook for another 10 minutes or so, until the top is browned and bubbling.
Serves 2
Nutrition Data per serving
Calories (kcal) 322.0
Carbohydrate (g) 30.4
Protein (g) 23.6
Fat (g) 12.2
Fibre (g) 10.3
Had this with a salad of romaine leaves, spring onions and some cherry tomatoes from the window boxes (still fruiting in October!)
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