Recipe:

Italian aubergine bake*

Ingredients:

• 1 small aubergine
• 6 tbsp of tomato ragu
• Basil, Italian seasoning and black pepper to taste
• 2 tomatoes
• 25g each ricotta and reduced fat mozzarella

Procedures:

1- Preheat the oven to 200 degrees C.

2- Thinly slice the aubergine, place in a steamer or colander set over a saucepan and steam for 10 minutes.

3- Coat a baking dish with cooking spray and cover the bottom with aubergine slices. Spoon half of the tomato sauce over the aubergine and top with half of the tomato, thinly sliced. Sprinkle with basil and Italian seasoning, adding pepper to taste.

4- Add another layer of aubergine, tomato sauce, tomatoes and seasoning. Top with the cheeses. Bake for 20 minutes or until the cheese is golden.