Recipes by type‎ > ‎Vegetarian‎ > ‎

Aubergine and tomato bake

I know anchovies is not everyone's favourite catch, but the flavour is so subtle in this dish, I would defy anyone to notice it (other than those with a severe fish allergy, of course!).  If you don't use it, the dish will still taste yummy and use olive oil to cook the tomato sauce.  
  • 4 tinned anchovy fillets
  • half onion, sliced into moon shapes
  • 1 aubergine, sliced thick
  • 4 tbsp passata
  • 2 cloves garlic, finely sliced
  • any old greens/ kale/ spinach
  • 2 large tomatoes, sliced thick
  • grated cheddar cheese - as much as you can spare!
  1. Place the anchovies and a little of the oil they come with in a heavy based pan and allow them to "melt", stirring a little to help break them up.  
  2. Add the onion and stir well, and allow the onion to cook in the anchovy oil until a little golden.
  3. Meanwhile, brush each aubergine slice with olive oil and fry (3-5 minutes on each side?) until golden brown.  You may need to do this in a couple of batches.
  4. Add the passata and garlic to the onion mixture and season.  If you have any left over steamed greens/ kale/spinach, this is a good way of using them up - add them to the tomato sauce.  
  5. In an oven proof dish layer the aubergine, sliced tomato, tomato sauce and grated cheddar cheese in turns, sprinkling dried basil or tearing in fresh basil as desired.  Finish with a good helping of cheddar cheese.
  6. Bake in a medium-high oven for about 50 minutes, give or take, until bubbling.