1 AUBERGINE, OLIVE OIL, 1 RED ONION, 2 CLOVES GARLIC, TIN CHOPPED TOMATOES, SPRINKLE OF OREGANO, GLUG OF RED WINE, 100G RICOTTA, 100G PARMESAN, 100G MOZZARELLA, SALT AND PEPPER - SERVES 2
CHOP THE AUBERGINE INTO 1/2CM SLICES THEN RUB EACH SLICE WITH OLIVE OIL ON BOTH SIDES. PLACE ON A BAKING TRAY AND COOK AT 180C FOR 10 MINS UNTIL SOFT. MEANWHILE GENTLY FRY THE GARLIC AND ONION WITH A LITTLE OLIVE OIL UNTIL SOFT, THEN ADD THE CHOPPED TOMATOES, OREGANO AND WINE. SEASON. SIMMER FOR ABOUT 15 MINUTES, OR UNTIL THE SAUCE THICKENS. TO ASSEMBLE START BY SPREADING A LAYER OF TOMATO SAUCE OVER THE BASE OF AN OVENPROOF DISH, THEN PLACE A LAYER OF AUBERGINE SLICES ON TOP, FOLLOWED BY ANOTHER LAYER OF TOMATO SAUCE. THEN SPREAD WITH A LAYER OF RICOTTA AND SPRINKLE WITH PARMESAN. CONTINUE TO REPEAT THE LAYERS UNTIL ALL THE AUBERGINE IS USED. FINALLY TOP WITH SLICES OF MOZZARELLA AND A FINAL SPRINKLE OF PARMESAN AND BAKE FOR 25 MINUTES. SERVE WITH GREEN SALAD