• p43


    Tomato sauce

    20g of butter

    15ml of sunflower oil

    100g of onion, finely diced

    2 garlic cloves, crushed

    14g of tomato purée

    385g of tinned chopped tomatoes

    1 vegetable stock cube

    1/2 tsp of dried oregano

    190g of tomato, roughly chopped

    30ml of water

    3g of sugar

    9g of cornflour

    10g of fresh basil, chopped

    1 pinch of salt

    1 pinch of black pepper

    Aubergine slices

    580g of aubergine

    50ml of sunflower oil

    4 pinches of salt

    4 pinches of black pepper


    80g of mozzarella cheese, grated

    80g of Parmesan, grated


    For the sauce, add the butter and oil to a heavy-based saucepan. Once the oil is hot and the butter is foaming, add the onion and sweat for 2-3 minutes

    Add the garlic, tinned tomatoes, fresh tomatoes and tomato purée and cook for a further 5 minutes

    Crumble in the vegetable stock cube and add the oregano, salt, pepper and sugar, then stir. Turn up the heat and bring to the boil

    Dilute the cornflour in the water. Stir it all into the sauce. Turn down the heat and leave to gently simmer for 2-3 minutes

    Stir in the freshly chopped basil, reserving some to sprinkle on top of the finished dish. Remove the saucepan from the heat and set aside

    Lay each aubergine down on a chopping board and slice into 4 lengthways. Season each slice with salt and pepper

    Heat the oil in a heavy-based frying pan and fry the aubergines for 3-4 minutes on each side, or until golden brown

    Remove from the frying pan and place on kitchen paper to absorb excess oil

    In a small-sized casserole dish, arrange a layer of aubergines on the bottom and then pour over some tomato sauce

    Sprinkle over some of the Parmesan and mozzarella. Repeat the process to make another layer of each

    Place into an oven set to 160°C/gas mark 3 for 25 minutes

    Remove the aubergine bake from the oven, sprinkle with the reserved fresh basil and serve immediately