This is easy, inexpensive and tastes absolutely delicious!!
1 Aubergine, skin removed
1 tin of chopped tomatoes
2 tsp of Rapeseed Oil, you can use Olive Oil if you’d prefer.
1/2 a red onion
1/4 tsp of basil
1/4 tsp of thyme
1/4 tsp of red chilli flakes
2 crushed cloves of garlic
a pinch of black pepper
1/4 cup of sweetcorn (I am addicted to sweetcorn)
1/2 cup of Ricotta cheese
2 medium eggs
Cut off both ends of the aubergine and courgette and peel off the skin of the aubergine. Cut the aubergine and courgette into slices.
I placed kitchen towels onto a tray, then placed the slices on top of the paper and then sprinkled sea salt over them. This is to sweat out excess water. I left them for 20 minutes, changed the paper, turned them over and then salted the other side.
Pour the tin of tomatoes into a saucepan then add in your basil, thyme, pepper, chilli, onion and garlic.
I chose to add in sweetcorn but you can add in any vegetables that you’d like. I am just a complete sweetcorn addict!
Let that simmer on a low-medium heat for 20-25 minutes and remember to stir occasionally.
While your sauce is cooking and your veggies sweating out, this is the perfect time to make your cheese layer.
In a bowl, take your ricotta cheese and mix it 2 eggs till you have a nice smooth thick mixture. If it’s too liquidy, just add in some more cheese.
Now when your sauce is cooked, veggies sweated out and cheese layer ready.
Preheat your oven to 190c or 375f
Take a baking tin and add a layer of your sauce to the bottom, then place a layer of your courgettes and aubergine, for the next layer use half your sauce and then add a layer of the cheese, spread it out on top. Then add another layer of aubergine and courgettes, the other half of your sauce and cover it with the cheese.
Place the tin into the oven and bake for 30 minutes.
Nutritional Information Per Portion
Aubergine €0.79 – Aldi
Courgette 2 pack €1.25 – Tesco
Ricotta €1.69 – Tesco