TOMATO & AUBERGINE BAKE

This dish gives you so many options for dinner. It’s delicious by itself or served alongside some chicken, fish or couscous. If you want a freezer-friendly version, just leave out the egg topping but cook everything else as normal. Sometimes I make this bake without the egg and say that I’m going to freeze it. But then I end up reheating it for dinner for three days straight and it never makes it to the freezer because it’s just too good . . .

SERVES 3

PREP TIME: 10 MIN

COOK TIME: 35 MIN

2 aubergines, cut lengthways into thin slices

olive oil

salt and pepper

2 onions, finely chopped

5 garlic cloves, crushed

400g tin of chopped tomatoes

2 tbsp tomato purée

a handful of basil leaves, torn

3 eggs, beaten

30g mozzarella, sliced

1 tbsp grated Parmesan

PROTEIN 8.6G

FAT (SATURATED) 21G (8.4G)

CARB 14.3G

FIBRE 2.8G

CAL 331

Preheat the oven to 160°C/325°F/gas 3. Lightly brush both sides of the aubergine slices with olive oil and season well. Divide the aubergine slices between two baking trays and bake for 12 minutes, turning once during cooking.

Meanwhile, heat a tablespoon of olive oil in a large pan on a medium heat. Add the onions and cook for 5 minutes. Add the garlic and cook for 2 minutes. Stir in the tomatoes and tomato purée. Remove the aubergine slices from the oven and increase the heat to 180°C/350°F/gas 4.

Layer half of the aubergine slices in the bottom of a large ovenproof dish. Add the basil to the tomato sauce and stir well. Pour the sauce over the aubergines in the dish. Add the remaining aubergine slices in an even layer. Pour the beaten eggs on top and scatter over the mozzarella and Parmesan. Bake for 15–20 minutes. Divide the bake between warmed serving bowls.