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
- Heat the oil in a pan
- Add the garlic and onions and gently fry for a few minutes
- Add the maple syrup and fry for another few minutes to help caramelise the onions
- Add the tin of tomatoes, tomato paste, paprika and salt and pepper
- Simmer for 15-20 minutes
- Place the aubergine slices in the bottom of an ovenproof dish
- Cover with a layer of the tomato sauce
- Continue building up the layers, finishing with a tomato sauce layer
- Sprinkle over the breadcrumbs and thyme
- Bake in the oven at 180° for 30 minutes