Aubergine and tomato bake

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Autumn really makes me crave comfort food and this ticks all the boxes when the days get shorter and colder.

(Serves 4)

  • 2-3 aubergines – sliced lengthways
  • 1 red onion – peeled and chopped
  • 1 tin tomatoes
  • 2 garlic cloves – peeled and crushed
  • Drizzle of olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon sundried tomato paste
  • 2 teaspoons smoked paprika
  • Handful of wholemeal breadcrumbs
  • Dried thyme
  • Salt and pepper to taste
  1. Heat the oil in a pan
  2. Add the garlic and onions and gently fry for a few minutes
  3. Add the maple syrup and fry for another few minutes to help caramelise the onions
  4. Add the tin of tomatoes, tomato paste, paprika and salt and pepper
  5. Simmer for 15-20 minutes
  6. Place the aubergine slices in the bottom of an ovenproof dish
  7. Cover with a layer of the tomato sauce
  8. Continue building up the layers, finishing with a tomato sauce layer
  9. Sprinkle over the breadcrumbs and thyme
  10. Bake in the oven at 180° for 30 minutes

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