Aubergine bake

Slice a large aubergine into 1–2 cm slices (not length ways)

Place in a colander, sprinkle with salt, leave for 20 mins (this stops them absorbing so much oil) and then rinse

Put some olive oil in a frying pan and heat up

Dip aubergine slices in some plain flour and fry in the oil until soft and slightly brown, turn and do the other side - make sure the aubergine is soft

Once cooked, take the aubergine slices out of the pan and leave on some kitchen paper to soak up the oil

Put the aubergine slices in an oven proof dish, in rows overlapping

Slice up some mozzarella and place in between the aubergine slices

Now the tomato sauce – coat the sliced tomatoes in olive oil, a splash of balsamic vinegar and a sprinkle of brown sugar - put in the oven and roast on a low heat

Once roasted add some basil and then puree (or you can cut corners and use a pasta sauce)

Pour the tomato sauce over the aubergine and mozzarella, cover with foil and bake in the oven 180'C for about 45-60 mins

Take out of the oven and leave to settle for 5–10 minutes

Serve with bread or potatoes or rice or whatever you fancy