make a simple ragu: gently fry a diced onion and a diced garlic clove in oil DON’T BURN THE GARLIC add tin of tomatoes, oregano, basil, veg stock cube* some worcester sauce and a splurge of puree, red wine if you want, reduce.
brown off some sliced aubergine under the grill. (leave the skin on)
place it all in a baking tin, in layers like a lasagne and cover with grated mozzarella, at about 130-150 for 20 mins or so, or until the cheese is browned nicely, serve with simple salad and a nice Italian bread
*some veg stock cubes have chicken in them! be careful.
edit: be careful not to add too much salt, stock cube should be enough, but black pepper to season, if it’s a bit bitter, add some sugar to the ragu (not too much though)
Just tried this, didn’t quite cook the aubergine right so the skin was a bit tough. Really nice though! Might try it with courgettes next time 🙂