AUBERGINE PARMIGIANA

Serves 4 • Ready in 1 hour 15 minutes (mostly unattended)

WHAT YOU NEED

2 Tbsp olive oil

2 cloves garlic, minced

1 tsp dried mixed herbs

2 x 400g cans chopped tomatoes

1 Tbsp balsamic vinegar

1–2 tsp coconut sugar or honey or maple syrup

1–2 sprigs fresh oregano

1 small handful chopped fresh basil, plus extra for garnishing

salt and freshly ground black pepper

¼ cup dried or 1 x 400g can lentils, drained (optional)

3 medium-sized aubergines

2 cups grated mozzarella or cheddar cheese

1 cup grated parmesan or hard cheese of your choice

To serve (optional)

a fresh green salad or some sliced avocado on the side

crumbled feta

WHAT TO DO

1.   Add a little of the olive oil to a medium-sized saucepan over medium heat and fry the garlic and dried herbs for 1–2 minutes until fragrant. Add the tomatoes, balsamic vinegar, sweetener, oregano and basil and leave to simmer for 20–30 minutes until reduced by about a third. Taste and season accordingly with salt and pepper. Add the dried lentils along with the tomatoes if using. Alternatively, the canned lentils can be added later when layering (point 5).

2.   Meanwhile, slice the aubergines lengthways into 1cm-thick slices (or just slightly thinner).

3.   Add the remaining olive oil to a nonstick frying pan over medium-high heat and cook the aubergines in batches until golden and almost slightly charred, adding more oil if needed. Set aside to drain on kitchen paper and season lightly.

4.   Preheat the oven to 180°C.

5.   Add a thin layer of the tomato mixture to a medium-sized baking dish, followed by a layer of aubergines and then a scattering of grated mozzarella or cheddar and parmesan. Repeat the layers, and finish with a layer of tomato mixture and a final layer of cheese.

6.   Bake for about 30 minutes, or until bubbling and golden. Remove from the oven and allow to cool slightly. Sprinkle with basil before serving as soon as possible with slices of avocado and a scattering of feta.