This is a wonderful side dish or can be used as part of a main meal.
Preperation time 10 minutes
Cooking time 25 minutes
2 aubergines, sliced in half lengthways
3 tablespoons of olive oil
1 onion chopped
1 garlic clove crushed
250g (8oz) can chopped tomatoes
1 tablespoon tomato puree
300g (10oz) mozzarella cheese cut into thin slices
salt and pepper
basil (optional) to garnish
Preheat oven to 200C (400F) Gas Mark 6
Brush the aubergines with 2 tablespoons of the oil and arrange, cut side up onto a baking sheet.
Roast in the oven for 20 minutes.
Heat the remaining oil in a frying pan and add the onion and garlic and cook until the onion is soft and just starting to brown. Add the tomatoes and tomato puree and simmer gently for 5 minutes or until the sauce has thickened.
Once the aubergines are done, remove from the oven and cover each half with some sauce and 2 mozzarella slices.
Season with salt and pepper and place back in the oven for 4-5 minutes so the cheese melts.
Scatter basil leaves over the top (optional) and serve immediately.
Recipe supplied by Sheralee from The Pub, Formentera 966 792 634.