Aubergine & Chicken Bake

Definitely better made a day ahead.

INGREDIENTS

• 1 tsp olive oil

• 1 aubergine, sliced into long 5mm pieces

• 1 tsp olive oil

• 400g tin of tomatoes

• 3 Tbsp tomato paste

• ½ c vegetable stock

• ½ cup basil, teared into pieces

• Salt and pepper, to taste

• 200g cooked shredded chicken

• 80g edam cheese

METHOD

1. Preheat oven to 180C.

2. Heat frying pan to a medium heat. Add the first measure of olive oil and cook the aubergine in batches until golden. Set aside and season with salt and pepper.

3. In the same pan add the second measure of olive oil and sauté the garlic. Add tomatoes, tomato paste, and stock and cook until reduced and thick. Add chicken and basil. Season to taste.

4. In a small 3-4-inch-deep dish, add your first layer of aubergine and then top with a portion of the tomato mix. Add a sprinkle of cheese. Repeat this process until you create a stack with the final top layer grated cheese.

3. Cook in the oven for 40 minutes until the top is golden and bubbling.

Serves two.

Nutritional Information: per serving

Calories: 398kcal

Protein: 35g

Fat: 19g

Carbohydrate: 29g