Aubergine, courgette & herb casserole

Ingredients:

• 8 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, peeled and crushed
• 2 x 330g / 12oz. tins of chopped tomatoes
• 2 tablespoons tomato puree
• 1 tablespoon each of chopped fresh oregano, basil and thyme
• 2 aubergines, sliced
• 2 courgettes, sliced
• salt and freshly ground black pepper
• 250g/9oz mozzarella cheese, sliced
• 7 baby plum tomatoes, halved

Preparation Time:

10 min

Cooking Time:

35 min

1.Heat 1tbsp of olive oil in a saucepan and gently fry the onion and garlic for 1 minute or until cooked, but with no colour.

2.Add the tomatoes and puree and then the herbs.

3.Stir well and bring to a simmer. Cover and cook over a very low heat for 30 minutes.

4.Pre-heat oven to 170º C 325ºF Gas Mark 3.

5.Meanwhile, fry the slices of aubergine and courgette in the remaining olive oil over a moderate heat until lightly browned on both sides.

6.Season the tomato sauce with salt and pepper.

7.Pour a layer of tomato sauce over the bottom of the Pyrex baking dish and cover with the aubergine and courgette slices.

8.Then pour another layer of sauce and so, finishing with a layer of courgettes and aubergine.

9.Arrange the sliced mozzarella and halved baby plum tomatoes on top and bake for 30 minutes in a pre-heated oven

10.Remove from oven and serve.