Aubergine in tomato sauce
Ingredients
- 1-2 aubergines, sliced lengthways
- 120ml/4ΒΌ fl oz olive oil
For the tomato sauce
- 3 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 celery stalks, chopped
- 1 carrot, peeled and chopped
- 400g tin chopped tomatoes
- 1 tsp fresh oregano
For the topping
- 1 ball of buffalo mozzarella, sliced
Method
Preheat the oven to 190C/Gas 5. Heat the oil in a large pan. Add the aubergine slices and fry until golden brown. Drain on some kitchen towel. Prepare the tomato sauce by heating the oil in a pan. Add the onion and garlic and fry gently until the onion is translucent. Stir in the celery and carrot and fry for a further two minutes. Tip in the tomatoes and add the oregano. Season with salt, black pepper and a pinch of sugar and leave to simmer, stirring occasionally, for 15-20 minutes. Use a hand blender to blend the sauce until smooth. Layer the aubergine slices with the tomato sauce in a 5cm/2 inch deep casserole dish. Top with the sliced mozzarella and bake for 20-25 minutes or until the mozzarella has melted. Serve with bread and a green salad.