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Aubergine and Potato Bake

ingredients

serves 4
2 large aubergines (egg plant), sliced
1 tsp salt
1 large onion, chopped
oil for frying
400g (14 oz) can of tomatoes
1 tsp oregano
salt and pepper to taste
110 g (4 oz) garlic sausage, sliced
1 lb (450 g) potatoes, sliced
2 tomatoes, sliced
1 tbsp dry breadcrumbs
2 tbsp Parmesan cheese, grated

method

1. Put the sliced aubergines into a bowl and sprinkle with salt. Allow to stand for 30 minutes.

2. Rinse and pat dry with kitchen paper.

3. Fry the onion in 2 tbsp of oil until soft.

4. Add the can of tomatoes, oregano and seasoning to taste.

5. Cover and simmer gently for 20 minutes, then add the garlic sausage.

6. Fry the aubergines and potato slices separately in a frying pan with sufficient oil to stop them sticking to the pan.

7. Put layers of aubergine, potato slices and tomato mixture into a greased casserole finishing with a layer of mixed aubergine and potatoes.

8. Cover with fresh tomato slices, sprinkle with breadcrumbs and cheese.

9. Bake in the oven 180°F (350°C) gas mark 4 for 30 minutes, then brown under a hot grill/broiler.

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