Ingredients

• 3 tbsp olive oil
• 1 onion
• finely chopped
• 3 garlic cloves
• crushed
• 2 x 400g/14oz tins chopped tomatoes
• salt and pepper
• 2 medium to large aubergines
• 1 ball mozzarella
• drained and torn into pieces

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat a saucepan over a medium heat. Add one tablespoon of the olive oil and
• once hot
• add the onion and a pinch of salt. Fry the onion for 4-5 minutes
• or until softened. Add the garlic and continue to cook for two minutes.
• Pour in the tomatoes and mix well
• breaking up any larger bits with the back of your spoon. Season with a pinch of salt and pepper and bring to a simmer. Reduce the heat and simmer gently for 20-30 minutes
• or until the tomato sauce is thickened and flavoursome.
• Meanwhile slice the aubergines lengthways into slices 5mm/¼in thick. Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. Heat a griddle pan until smoking hot and then griddle in batches for 2-3 minutes on each side
• or until all the slices are golden brown. Alternatively
• heat the grill to high
• place half of the aubergine slices on a baking tray and grill for 3-4 minutes on each side. Continue with the rest of the slices until they are all golden-brown. Remove and leave to one side once cooked.
• Add a spoonful of tomato sauce to the bottom of a medium sized ovenproof baking dish (about 28x22cm/11x8½in)and spread evenly. Top with a third of the aubergine slices.
• Follow with a third of the remaining tomato sauce and top with a third of the mozzarella. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Place into the preheated oven and bake for 25-30 minutes
• or until the dish is bubbling and the mozzarella melted and golden-brown on top.