Aubergine Bake

Ingredients:

1. Aubergine x 2

2. Two stalks of Asparagus

3. A handful of sliced mushrooms

4. Some oregano and basil

5. Chopped Tomatoes x 2 tins

6. Grated Mozzarella

I have not given exact measurements as to the above as I shake it up every time but generally speaking I use the above ingredients. I like to serve this with a gluten free ciabatta roll and some salad.

Method:

1. Make the sauce. Mix the chopped tomatoes with oregano, basil and chopped mushrooms. Ideally leave this to cook gently for 30-40 mins as this gives it a richer better taste.

2. Slice the aubergine length ways as shown in the pictures above and boil until soft. This should only take around 10 minutes and in the last couple of minutes add the asparagus chopped into small chunks.

3. When the aubergine is soft, fry it gently in olive oil just to crisp it up a bit. This is optional but I think a little bit of frying makes it taste better.

4. Finally, make your lasagna – lay down the aubergine slices, then add a layer of sauce repeated with some grated mozzarella. Repeat until your oven dish is filled.

5. Cook for 20 mins.