Creamy-tomato-aubergine-bake

Creamy tomato baked aubergine

This creamy aubergine and courgette bake is a great idea for a veggie main, and looks pretty as a picture, too

By , 20 September 2017

(19 votes)

Creamy tomato baked aubergine

  • 1 Hour 15 Mins

  • Serves: 6

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Nutritional Info
Each 262g serving contains

  • Energy

    833KJ

    199KCAL

    10%

  • Fat

    14.7g

    med

    21%

  • Saturates

    3.1g

    low

    16%

  • Sugars

    8.4g

    low

    9%

  • Salt

    0.63g

    low

    11%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 318kJ/76kcal.
Ingredients
  • Rapeseed oil, for frying
  • 1 large red onion, sliced
  • 3 sprigs fresh thyme
  • 2 large aubergines, thickly sliced
  • 1 fat courgette, thickly sliced
  • 1 x 500g jar ASDA Creamy Tomato Pasta Bake
  • 125g cherry tomatoes, halved
  • 25g grated Parmesan or vegetarian hard cheese
Method

  • Preheat the oven to 200C, fan 180C, gas 6.

  • Heat a little oil in a large frying pan, add the onion and 1 thyme sprig and cook for 6-7 minutes, until slightly softened. Remove to a plate and return the frying pan to the heat.

  • Fry the aubergine and courgette slices, in batches, for a couple of minutes a side, until light golden brown, adding a little more oil as needed.

  • Remove each batch to kitchen paper to drain as it’s done. Use two frying pans to speed up the process, if you have them.

  • Pour the sauce into a medium baking dish and spoon over the onions, discarding the whole thyme sprig.

  • Arrange the aubergine, courgette and cherry tomatoes in the dish, then scatter with the leaves from the remaining thyme. Bake for 35-40 minutes, until piping hot in the middle.