Aubergines baked with a tomato and mozzarella cheese topping. Ideal for as a meat-free family meal or a dinner party main course
- 1 onion, peeled and chopped
- 3tbsp olive oil
- 1-2 cloves garlic
- 400g can chopped tomatoes
- 1tbsp tomato ketchup
- Salt and ground black pepper
- 2 good-sized aubergines
- 60g (2oz) stoned olives, drained and chopped
- 60g (2oz) ready-grated vegetarian mozzarella
- About 10 basil leaves
- You'll also need:
- Shallow ovenproof dish
Fry onion for a few mins in 1tbsp of the oil, add the garlic and cook for 5 mins. Stir in the tomatoes and ketchup and simmer, uncovered, for 10-15 mins until thickened. Season.
Cut each aubergine into 8 thin slices. Pick out the largest 12 slices; brush these on both sides with oil, and griddle or grill in batches until browned. Set aside on a baking sheet. Griddle or grill the rest, then chop them and put in a bowl.
Add 4 tbsp tomato sauce and the olives to the chopped aubergine; mix well. Spoon just over half of the rest of the tomato sauce into dish.
Set the oven to 200°C or gas mark 6. Lay aubergine slices out on a board and divide the filling between them. Sprinkle with half of the cheese and half of the basil leaves, shredded. Roll each slice up. Pack them in the dish, seam-side down. Spoon rest of sauce over and sprinkle on the cheese. Bake for 20 mins. Sprinkle with chopped basil leaves.
Cookery Editor, Sue McMahon, says for extra speed, you could use a jar of ready-made pasta sauce and even ready-grilled aubergines.