Vegetable Recipes - Baked Aubergine and Gorgonzola Recipe

Ingredients

Serve 4

• 4 tablespoons olive oil

• 1 red onion, chopped

• 2 garlic cloves, chopped

• 400 g/13 oz can chopped tomatoes

• 1 red chili, diced

• handful of basil, roughly torn

• 2 aubergines, thickly sliced

• 125 g/4 oz Gorgonzola cheese

• salt and pepper

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Method:

1. Heat 1 tablespoon of the olive oil in a saucepan, add the onion and garlic and sauté for 3 minutes.

2. Add the tomatoes and chili and simmer for about 8-10 minutes until the sauce has reduced. Add the basil and season well with salt and pepper.

3. Heat the remaining olive oil in a large frying pan, and then fry the aubergine slices until golden on each side.

4. Place a layer of aubergines in a shallow ovenproof dish and spoon over half of the sauce.

5. Make another layer of aubergines, then add the rest of the sauce and finally crumble over the Gorgonzola.

6. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes.