3 tablespoons olive oil
2 aubergines, cut in half lengthways
1 onion, chopped
1 garlic clove, crushed
250g can chopped tomatoes
1 tablespoon tomato puree
300g mozzarella cheese, cut into thin slices
½ teaspoon chilli flakes
Salt and pepper
Basil, to garnish
Preheat the oven to 200C/Gas Mark 6.
Coat the aubergines with the oil and lightly season with chilli flakes,salt and pepper then, arrange on a baking sheet and place in the oven for 20 minutes.
Heat oil in a pan and sauté the onion and garlic until soft and translucent.Lightly season with salt and pepper.
Stir in the tomatoes and puree and simmer over a low heat for 5 minutes until the sauce thickens.
Remove the aubergines from the oven and slather the sauce over each aubergine half and top with 2 slices of mozzarella and sprinkle with chilli flakes.
Return to the oven for 4-5 minutes to melt the cheese.