Steps
- 1
Preheat the oven to 180°C.
In a bowl mix together 100g fresh breadcrumbs and 100g grated cheddar cheese, set aside. - 2
Heat 1 tbsp oil in a frying pan and cook 2 sliced onions over a medium heat for about 5 minutes until softened and browned slightly
- 3
Add in 1 can chopped tomatoes, 1 crushed clove garlic, 2 tsp dried oregano, salt to taste, chilli flakes and black pepper. Add aubergines to it.
- 4
Bring to the boil and simmer for 10-15 minutes, stirring, until thickened a little.
- 5
Transfer into an oven-proof dish, sprinkle over the breadcrumbs, some coriander and cheese and bake in the oven for 20–25 minutes, until the top is nicely golden and the tomato sauce bubbling.
- 6
- 7
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