Rustic Aubergine and Tomato Bake
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Ingredients
- 2 aubergines, cut into chunks
- 4 ripe tomatoes, finely chopped
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tsp dried oregano
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 161 kcal
- Protein
- 2.9 g
- Carbohydrate
- 10.5 g
- of which sugars
- 8 g
- Fat
- 10.7 g
- of which saturates
- 1.5 g
- Fibre
- 5.7 g
- Salt
- 0.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the aubergine chunks with half the olive oil and spread in a baking dish.
- 2
Roast for 20 minutes, turning once, until starting to soften.
- 3
Meanwhile heat the remaining olive oil in a pan and soften the onion and garlic for 6 minutes, then add the tomatoes and oregano and simmer for 10 minutes.
- 4
Pour the tomato sauce over the aubergines and stir to coat.
- 5
Return to the oven and bake for a further 15-20 minutes until the aubergine is completely tender.
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