Aubergine, tomato & mushroom bake

• Produce

  • 3 Aubergine, large
  • 1 tbsp Basil, fresh
  • 2 Garlic cloves
  • 250 g Mushrooms
  • 1 Red onion
  • 1 tsp Rosemary, Fresh
  • 1 tsp Thyme, fresh leaves

• Canned Goods

  • 1 tbsp Tomato paste

• Baking & Spices

  • 1 Salt & pepper

• Dairy

  • 150 g Mozzarella
  • 100 g Parmesan/pecorino, grated

• Other

  • 2 X 400g cans chopped tomatoes / 500g cherry tomatoes, halved

Found on simply-delicious-food.com

Description

Ingredients

• 3 large aubergine, sliced into 1cm slices
• 150g mozzarella
• 100g Parmesan/Pecorino, grated
• 1 red onion, finely choppes
• 2 garlic cloves, finely chopped
• 250g mushrooms, sliced (I used portobellini/chestnut)
• 2 x 400g cans chopped tomatoes / 500g cherry tomatoes, halved
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, finely chopped
• 1 tablespoon fresh basil, finely chopped
• salt & pepper to taste

Directions

• Brush the aubergine slices with olive oil and grill in a hot griddle pan for 1-2 minutes per side. Set aside.
• Pre-heat the oven to 200°c.
• To make the sauce, sauté the onion in a saucepan in a splash of oil until soft and translucent.
• Add the garlic and mushrooms and fry until the mushrooms are golden brown.
• Add the remaining ingredients and allow to simmer for 10 minutes until the sauce has reduced slightly.
• To assemble the bake, layer the grilled aubergine with the sauce and cheese in an oven-proof dish, reserving some of the mozzarella to finish the bake off with.
• Place the dish in the oven and allow to bake for 15-20 minutes until the cheese is melted and golden.
• Remove from the oven and allow to cool for 5 minutes, then serve with salad/bread of your choice.