| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sainsbury8, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 2 |
sm |
Aubergines; cut into 1cm ( |
|
|
; 1/2-inch) slices |
| 1 |
tb |
Olive oil |
| 1 |
|
Onion; sliced |
| 2 |
|
Garlic cloves; crushed |
| 1 |
|
397 gram can chopped tomatoes; (14oz) |
| 3 |
tb |
Chopped fresh basil |
| 100 |
g |
Mozzarella cheese; sliced (3 1/2oz) |
|
|
Pepper |
INSTRUCTIONS
GENERAL
Bring a saucepan of water to the boil, add the aubergine slices and
simmer for 5 minutes. Drain, then pat them dry with a clean tea towel
or kitchen paper.
Place the aubergine slices in a greased ovenproof dish. Preheat the
oven to Gas Mark 4/180 °C/350 °F.
Heat the oil in a non stick frying-pan, add the onion and fry over a
low heat for 5-10 minutes or until soft. Add the garlic and cook for
2 minutes.
Add the tomatoes and simmer for 5 mintues or until the mixture has
thickened slightly.
Add the basil and season with pepper, then pour over the aubergine.
Scatter the slices of mozzarella over the top and bake in the oven
for 30 minutes or until the cheese is golden and bubbling .
Serve with a green salad and fresh wholemeal bread.
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