In hindsight this dish is not the best idea in Januworry (i.e. January) when you take the current price of cheese into account. It can, however, feed 6 if you serve it with some ciabatta on the side to mop up the sauce.
3 large aubergine sliced into 1cm slices
150 g mozzarella
100 g Parmesan/Pecorino grated
1 red onion finely chopped
2 garlic cloves finely chopped
250 g mushrooms sliced
2 x 400g cans chopped tomatoes / 500g cherry tomatoes halved
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary finely chopped
1 tablespoon fresh basil finely chopped
salt & pepper to taste
Brush the aubergine slices with olive oil and grill in a hot griddle pan for 1-2 minutes per side. Set aside. Pre-heat the oven to 200°c.
To make the sauce, sauté the onion in a saucepan in a splash of oil until soft and translucent.
Add the garlic and mushrooms and fry until the mushrooms are golden brown.
Add the remaining ingredients and allow to simmer for 10 minutes until the sauce has reduced slightly.
To assemble the bake, layer the grilled aubergine with the sauce and cheese in an oven-proof dish, reserving some of the mozzarella to finish the bake off with.
Place the dish in the oven and allow to bake for 15-20 minutes until the cheese is melted and golden.
Remove from the oven and allow to cool for 5 minutes, then serve with salad/bread of your choice.