ITALIAN AUBERGINE TRAYBAKE

Italian aubergine traybake image

This Italian traybake topped with bread and mozarella is deliciously easy and filling, great for an all-in-one dinner

Provided by Katy Greenwood

Categories Dinner, Main course, Supper, Vegetable

Time 1h

Number Of Ingredients 8

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Ingredients

2 aubergines , sliced into half moons
2 tbsp olive oil
2 x 400g cans chopped tomatoes
2 garlic cloves , crushed
70g pack black olives (we used Crespo dry black olives with herbs)
small pack basil , leaves picked, 3/4 torn
2 ciabatta rolls, torn into chunks
150g ball of mozzarella , torn

Steps:

Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss the aubergine with the oil and roast for 15 mins, then stir in the tomatoes, garlic, olives and torn basil leaves, and cook for another 10 mins.
Top with the bread and dot with the chunks of mozzarella. Bake for a further 25 mins, then scatter over the remaining basil leaves before serving.

Nutrition Facts : Calories 431 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 17 grams protein, Sodium 2.4 milligram of sodium