Aubergine Casserole

450 g/l lb aubergine, cut into 1cm/1/2 inch thick
slices
600 ml/1 pint vegetable stock
2 teaspoons polyunsaturated vegetable oil
100 g/4 oz onions, peeled and finely chopped
2 cloves garlic, peeled and chopped
2 x 400 g/14 oz cans tomatoes
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
salt
freshly ground black pepper
175 g/6 oz Mozzarella cheese, sliced

Place the aubergine slices in a large pan and cover with the vegetable stock. Bring to the boil, simmer for 10 minutes and drain.

Heat the oil in a heavy-based frying pan and cook the onions and garlic in it until lightly coloured. Add the tomatoes, herbs and seasoning and cook, stirring occasionally, for about 30 minutes.

Preheat the oven to moderate (180 °C/350 °F, Gas Mark 4).

Place alternate layers of aubergine. tomato sauce and cheese in a large casserole, finishing with a layer of Mozzarella. Bake in the oven for 30 minutes. Serve with a curly endive salad.

SERVES 4