I made this dish during the week and I’ve never had so many people asking for the recipe. I have tried to make it as simple and quick as possible, so you can make it instead of my Aubergine Moussaka recipe when you are a bit more strapped for time.

TOMATO SAUCE:
- 1.2 red onion very finely diced
- 1 clove garlic
- 1 carton chopped tomatoes
- 1 heaped tsp tomato puree
- Seasoning: oregano, basil, cayenne pepper, balsamic vinegar, S+P
- 6 cherry tomatoes, halved
- Cook all the ingredients together in a pan and leave to simmer away until thickened
AUBERGINE:
- Slice 1 aubergine into 1/2 lengthways slices about 2cm/1’ thick
- Bake at 180oC for ~15 mins with a clove of garlic, olive oil, a sprinkle of oregano & salt
ALL TOGETHER NOW:
- Layer the aubergine, tomato, sliced fresh cherry tomatoes & cheese (I have just used cheddar but mozzarella & parmesan will work a treat)
- Bake until golden brown, around 10 minutes