Seasonal Aubergine Bake

Begin by slicing the aubergine and courgette lengthways into thin strips. Arrange in a roasting pan and drizzle with a little oil, and season with sat and pepper. Bake in a preheated oven at 180•c for about 10 to 15 minutes until they start to colour but not go to brown.

In a large frying pan add a small quantity of oil and fry the garlic with the dried spices and some grated zest of the lemon. Don’t add the chilli or mint just yet, but allow the garlic and dried spices to cook through slightly first.

Chop and deseed the chilli (or if you are fan of spice leave some of the seeds in) and add this to the garlic mix along with the 3 fresh tomatoes sliced into thin rounds and the tomato puree. Continue to cook until the tomatoes begin to soften.

Make sure to keep an eye on the aubergine and courgettes in the oven. Remove from the oven once they have reached that slightly cooked and browned  stage.

Add the tinned tomatoes to the frying pan mixture along with chopped mint and the juice of half the lemon. Season well with salt and pepper and cook for a further 5-10 minutes.

In a medium sized baking dish add a layer of your tomato mixture followed by a layer of the sliced aubergine and courgette. Continue to arrange like this until you have used up both. top with the grated low fat cheese and cover with foil.

Place in the oven at 180•c for 20 minutes

Remove the tin foil and return to the oven to brown off the cheese on top and there you have it, one tasty warming seasonal dish to share.