Aubergine and feta bake

SHAPE
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (10)

2.00 aubergine — sliced lengthways
15.00 ml fresh chillies — 573
1.00 onion — finely chopped
3.00 garlic — cloves, crushed
2.00 red pepper — deseeded and chopped
8.00 tomatoes — peeled and chopped
5.00 ml sugar
0.00 salt and freshly ground black pepper
30.00 ml fresh mixed herbs — oregano, Italian parsley and basil
130.00 g feta cheese
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Method:

Lightly brush sliced aubergine with olive oil.
Grill until golden under a preheated grill or in a griddle pan.
Meanwhile, make a fat-free tomato and pepper sauce: place onion, garlic, peppers, tomatoes, sugar, seasoning and herbs in a pot.
Cover and bring to the boil.
Reduce heat, remove lid and simmer for 20 to 30 minutes, until the suace is thick and still quite chunky.
Lightly spray an oven-to-table dish with olive oil spray.
Begin with a layer of grilled aubergine.
Spoon over a layer of tomato sauce, and crumble over about 45 ml feta cheese.
Repeat process until all ingredients are finished, ending with a layer of aubergine.
Bake in a preheated 200 °C oven for 20 minutes.
Serve with crusty bread and a green salad.

To peel tomatoes, make a shallow cross in the bottom of each tomato, plunge into boiling water and leave for 5 to 10 minutes.
Remove and the skins will slip off.

Values (per portion): Energy 812 kJ; Carbohydrate 16g; Protein 9g; Fat 9g.



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