My aubergine & mozzarella bake

Ingredients

• 2 large aubergines (eggplant)

• 2 cloves garlic

• 1 med red onion

• 1 tin chopped tomatoes 400g

• 1 pack passata 500g

• 2 slugs red wine

• sea salt

• black pepper

• crumbled feta 100g

• pack of mozzarella 125g

• fresh oregano and basil

Method

1. Crush and chop garlic

2. Chop onion

3. Sauté both in oil (avocado or picual olive oil)

4. Add tomatoes. Red wine, passata, herbs, salt and pepper, simmer for 2 mins

5. Slice aubergines lengthways and steam for 5-7 mins until tender

6. Layer tomato sauce / aubergine / feta until all ingredients used.

7. Top with sliced mozzarella

8. Put it in an oven at 180c for 20-30 minutes till just brown

Aubergine Health Notes

• High in dietary fibre

• Copper

• Vitamin B1

• Manganese

• Vitamin B6

• Vitamin B3

• Potassium

• Folate

• Vitamin K

• Carotenoid Antioxidants

Aubergine is high-fibre, low-calorie and rich in nutrients and antioxidants.

Reported health benefits include reducing the risk of heart disease, helping with blood sugar control, high antioxidant protection and because it’s high-fibre and low calorie it can be useful for weight loss.