Aubergine, Tomato and Cheese Bake

Method
1. Pre-heat the oven to 180˚C.
2. Slice the aubergines into circles, about 5mm thick.
3. Heat some olive oil in a large frying pan and cook the sliced aubergines for about 5 minutes on each side – until they are soft all the way through. (Aubergines need a lot of oil while being cooked – just keep adding oil until they stop “drinking it up”. After they have been cooked pat the slices dry with kitchen paper to get as much of the oil out as you can).
4. Sprinkle some salt onto the aubergine slices.
5. Put a layer of aubergine slices into an oven proof dish.
6. Spread some tomato sauce (see below) onto the aubergines, and then spread half of the Fontina (or cheddar), Parmesan and mozzarella cheese on top of the tomato sauce.
7. Repeat the process again – i.e. add a second layer of aubergines and spread the remaining tomato sauce, and then the remaining cheese on top of the tomato sauce (as on the first layer).
7. Bake it all at 180˚C for 15 minutes and then brown the cheese under a grill for a couple of minutes before serving.

Ingredients
1 large or 2 small aubergines
Tomato sauce (see below for recipe)
60g mozzarella, thinly sliced or grated
60g fontina or cheddar cheese, thinly sliced or grated
40g grated Parmesan cheese
Olive oil
Salt

Method for tomato sauce:
Mix all the sauce ingredients together well in a bowl.

Ingredients:
75g of tomato puree
75g tomato passata
2 teaspoons of dried mixed herbs
¼ teaspoon coarse black pepper
¼ – ¾ teaspoon of chilli powder
¼ teaspoon of salt