4 medium aubergines (sliced lengthways)

2 onions, diced

2 red peppers, diced

2 garlic cloves

2 x 400g can chopped tomatoes

1 veg stock cube

2 tbsp tomato puree

1 tbsp dried oregano

1 tbsp balsamic vinegar

25g veggie paremsan

Preheat oven to 200°C/fan 180°C/gas 6.

Preheat a non-stick griddle or pan to hot. Lightly spray the aubergines and cook in batches for 2-3 mins on each side until soft.

Place a deep non-stick frying pan over medium heat. Add the onions, peppers, a mug of water, and fry until softened but not browned. Stir in the garlic and cook for 1 min, then add tomatoes, stock cube, tomato puree, oregano and balsamic vinegar.

Swill out each chopped tomato can by filling halfway with water and then adding to the pan. Simmer for 20 mins, stirring occasionally. Remove half the sauce from the pan, then use a stick blender to whizz the remaining half into a smooth puree. Add the puree to the rest of the sauce.

Spread a thin layer of sauce over the base of a medium deep baking dish, Layer over a third of the aubergines, season and top with a third of the sauce. Repeat twice more and then leave to cool.

Once at room temperature, evenly scatter the parmesan over the top. Bake uncovered for 30-35 mins. Serve with salad.


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