Veggie aubergine bake
Packed with veggies and dripping with cheese, this is a meat-free feast that's so easy to make
Published: March 10, 2020 at 2:15 pm
Ingredients
- 1 can of Heinz Cream of Tomato with a kick of chilli soup OR Cream of Tomato soup, adding a teaspoon of chilli powder
- 50ml Olive oil
- 1 clove of garlic
- 40g Parmesan
- 100g Mozzarella
- 1 Aubergine
- 1 Courgette diced
- 1 Red pepper diced
- 1 Onion chopped
- 50g Fresh basil
Method
Step 1
Pre-heat your oven to 180°C or gas mark 5
Step 2
Add 1 tablespoon of oil to a frying pan, then add the courgette, red pepper, onion and garlic, and fry until soft
Step 3
Add the soup to the vegetables and mix together. Remove the pan from the heat and set to one side
Step 4
Slice the aubergines lengthways into 15mm slices and drizzle with the remaining oil. Grill on a pre-heated grilling pan on both sides
Step 5
Spoon a third of the vegetables and soup mix into a large oven proof dish to cover the bottom of the dish. Add a layer of grilled aubergine, followed by a layer of basil leaves and a layer of mozzarella. Sprinkle with 10g of grated parmesan cheese
Step 6
Repeat the process twice more but using 20g of parmesan cheese on the top
Step 7
Place in the oven and cook for 15 minutes. Serve immediately
Recipe courtesy of Heinz, celebrating their 110th anniversary in the UK in 2020
