- 2 aubergines
- 1 ball mozzarella
- 400g tin chopped tomatoes
- handful chopped fresh parsley
- dried oregano
- 1/2 jar of Pepperonata, optional
- pinch sugar
Slice the aubergine (pound coin thickness), fry in batches and pat dry.
Layer the aubergine in a baking dish, pour over the tin of tomatoes, herbs and sugar. Also I added 1/2 jar of Pepperonata.
Lay the sliced mozzarella over the top and bake on 200c for about 20 minutes.
This would be lovely served with smoked mackerel or fresh bbq mackerel, salad and new potatoes.