Aubergine Bake
 
1
large
aubergine,
 
40g
 
plain
flour
4
tbsp
olive oil,
4
tomatoes,
sliced
 
5ml
balsamic vinegar,
 
125g
mozzarella,
sliced
 
5g
brown
sugar,
fresh
basil
 
Slice
 
a
large
aubergine
into
1
 
2
cm
slices
Place
in
 
a
colander,
sprinkle
with
salt,
 
Leave
for
20 mins
 
and
then
rinse
Heat up
some
olive oil
in
 
a
frying pan
 
Dip
aubergine
slices
in
 
some
 
plain
flour
 
Fry
in
 
the
oil
until
soft
 
and
slightly
brown,
 
turn
 
and
do
 
the
other side
 
Make
sure
 
the
aubergine
is
soft
 
Take
 
the
aubergine
slices
out of
 
the
pan
 
 
and
put on
kitchen paper
 
to
soak
up
 
the
oil
Put
 
the
aubergine
slices
 
in
 
an
oven
 
proof
dish,
 
 
in
rows
overlapping
 
Slice
some
mozzarella
 
and
place
in between
 
 
the
aubergine
slices
Coat
 
the
sliced
tomatoes
 
in
olive oil,
 
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
 
Pour
 
the
tomato sauce
over
 
the
aubergine
 
and
mozzarella,
 
Cover
with
foil
 
and
bake
 
180'C
 
for
about
45
minutes
 
Take out
 
of
 
the
oven
 
Leave
 
to
 
settle
for
5
 
10 minutes
Serve
with
bread,
potatoes
or
rice
 
or
whatever
you
fancy