This takes a bit of time to assemble but it freezes well. Use vegetarian cheese if you're serving strict veggies.
- 1 tbsp olive oil, plus extra for griddling the aubergines
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 400g can chopped tomatoes
- 300ml (1/2pt) vegetable stock
- 2tbsp tomato purée
- 1tsp balsamic vinegar
- 12tsp worcestershire sauce (optional)
- pinch sugar
- 3/4 tsp dried oregano
- 3 large aubergines, thinly sliced
- 1tbsp breadcrumbs
- 85g parmesan or vegetarian hard cheese
- 3x125g balls mozzarella, thinly sliced
- 30x23cm (12x9in) deep rectangular ovenproof dish
To freeze, bake, then cut into portions. Thaw before reheating. It will keep for 2 days in fridge.
Heat the oil in a large saucepan over a medium-high heat. Sauté the onion for 3 or 4 minutes, or until lightly browned. Add the garlic and cook for a further minute. Add the tomatoes, stock, tomato purée, vinegar, Worcestershire sauce, sugar and oregano. Bring to the boil, then reduce to a simmer to cook gently, uncovered for 30 minutes. Season well.
Heat the oven to 180C, 160C fan, 350F, gas 4. Heat a griddle pan to hot, brush the aubergine slices lightly with olive oil and griddle on each side until browned. Set them aside.
Cover the base of the dish with a third of the aubergine slices, sprinkle a third of the Parmesan (or vegetarian hard cheese) over, top with a third of the mozzarella then spread a third of the tomato sauce over. Repeat this twice with the remaining ingredients and top with the breadcrumbs. Bake for 40 minutes or until browned. Serve with a crunchy green salad.
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