Aubergine Bake

Ingredients

• Olives

  Pickled, canned or bottled, green

  2 tbsp or 17g

• Ricotta cheese

  Part skim milk

  200g

• Tomatoes

  Red, ripe, raw, year round average

  400g

• Red wine vinegar

  1 tbsp or 15g

• Tomato puree

  Canned, without salt added

  1 tbsp or 16g

• Garlic

  Raw

  2 clove or 6g

• Basil

  Fresh

  10 leaf, whole or 5g

• Arugula

  Raw

  1 cup or 20g

• Onions

  Raw

  1 medium or 110g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tbsp or 6g

• Eggplant

  Raw

  2 eggplant, unpeeled (approx 1-1/4 lb) or 1.1kg

Directions

1. Preheat the oven to 200°C/400°F/gas mark 6.
2. Place the aubergine halves in an ovenproof dish and drizzle with olive oil, salt and pepper. Place in the preheated oven and roast for approximately 35-45 minutes, or until soft.
3. Meanwhile in a pan, heat the 2 tablespoons of olive oil and gently cook the onion and garlic, until soft. Increase the heat and add the tomato puréed and cook for a further 3-4 minutes. Add the vinegar and simmer for 2 minutes. Now add the chopped tomatoes and some salt and pepper. Bring to a steady simmer and cook for 15-20 minutes. Add the olives and capers and adjust the seasoning, if needed.
4. Spoon the sauce over the aubergines and top with the ricotta. Return to the oven for another 10 minutes before serving on the rocket with basil leaves scattered over the top.

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