This aubergine bake will be a huge hit with vegetarians and meat-eaters alike! A herb and tomato sauce brings rich flavour, whilst cheese and breadcrumbs bring all the comfort you could want from a hearty midweek main.
Preheat the oven to 180°C, 160°C fan, gas mark 4. In a bowl mix together 100g fresh breadcrumbs and 100g grated cheddar cheese, set aside.
Heat 1 tbsp oil in a frying pan and cook 2 thickly sliced onions over a medium heat for about 5 minutes until softened and browned slightly. Add 1 chopped aubergine and cook for another 5 minutes until browned.
Pour in 2 cans chopped tomatoes, 1 crushed clove garlic and 2 tsp dried oregano. Bring to the boil and simmer for 10-15 minutes, stirring, until thickened a little. Season then spoon into an oven-proof dish, sprinkle over the breadcrumbs and cheese and bake in the oven for 20–25 minutes, until the top is golden and the tomato sauce bubbling.
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