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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Heat 2 tbsp oil in a pan, add the garlic and gently sizzle for 2 minutes. Add the tomatoes and cinnamon and simmer for 15 minutes until thickened. Stir in the basil and season.
2. Slice the aubergines lengthways about 1/2cm thick. Brush both sides with oil, season and griddle (chargrill), turning a few times until completely tender (you could also do this in a non-stick frying pan). It's important to get the aubergine as tender as possible, so give it time.
3. Remove the cinnamon stick and put a few spoonfuls of the sauce in the bottom of an ovenproof dish. Cover with the aubergine and mozzarella then repeat, ending with a thin layer of sauce (you'll have roughly 3-4 layers). Sprinkle with parmesan and bake for 30-40 minutes until bubbling and golden.

Per serving

416 kcalories, protein 18.5g, carbohydrate 10.5g, fat 33.7 g, saturated fat 11.7g, fibre 6.6g, salt 1.01 g

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Ingredients

• olive oil
• 2 garlic cloves , thinly sliced
• 2 x 400g tins chopped tomatoes
• 1 cinnamon stick
• 1 small bunch basil , shredded
• 3 medium aubergines
• 2 balls mozzarella , sliced
• a handful grated parmesan

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1½ hours

Vegetarian, Gluten-free

Ingredients

• olive oil
• 2 garlic cloves , thinly sliced
• 2 x 400g tins chopped tomatoes
• 1 cinnamon stick
• 1 small bunch basil , shredded
• 3 medium aubergines
• 2 balls mozzarella , sliced
• a handful grated parmesan

Per serving

416 kcalories, protein 18.5g, carbohydrate 10.5g, fat 33.7 g, saturated fat 11.7g, fibre 6.6g, salt 1.01 g

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