Moroccan Aubergine Bake

heat oven to 180. Slice aubergines lengthways into slices about 1 cm thick. Brush with a little oil then griddle or fry until golden

Meanwhile bring the ragu to the boil and add the dry spices and raisins and simmer for 15 mins, uncovered, until the sauce is thickened and most of the liquid has evaporated. Add the chopped corriander

Layer the aubergines and ragu in a large baking dish, starting with the aubergine and ending with a layer of ragu. Slice the tomatoes and arrange, overlapping, over the top then sprinkle on the pine nuts. bake for 15 mins and sprinkle with more corriander before serving