Slice the aubergines, roughly the thickness of £1 coin, and then salt each slice and place in a large tin or tray.
Leave the aubergines to stand for around 20 minutes to remove any bitterness.
Preheat the oven to Gas 4, 180°C, fan 160°C.
Finely chop the onion, carrot and celery. Heat one tablespoon of oil and add the onion, celery and carrot. Fry until soft.
Add the tomatoes, oregano and garlic, simmer for 10 mins until the tomatoes have reduced to a thick sauce.
Rinse the aubergines to remove the salt.
In a large frying pan heat 2 tablespoons of oil and fry the slices of aubergine until soft. This is best done in small batches to allow you to turn the slices over.
Drain and slice the mozzarella into thin slices.
Take a large oven proof dish and make a layer of the tomato sauce in the bottom.
Bake for 25-30 minutes, until the dish is golden and bubbling.
Serve with a peppery rocket salad.
Prep time includes 20 minutes salting time
Serve with a lightly dressed rocket salad
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