Ingredients

The following ingredients have 4 Servings
  • 2 aubergines (sliced lengthways in half)
  • 2 red onions (peeled and finely chopped)
  • 1 red pepper (deseeded and sliced)
  • 4 garlic cloves (peeled and minced)
  • 1 400g (14oz) tin chopped tomatoes
  • ½ tsp sweet paprika
  • ½ tsp sumac (or substitute 1 tsp lemon juice per 1/2 tsp of sumac)
  • ½ tsp ground cinnamon
  • ½ tsp dried oregano
  • ½ tsp granulated sweetener
  • 1 tbsp balsamic vinegar
  • sea salt and freshly ground black pepper
  • low calorie cooking spray
  • fresh basil leaves (to serve (optional))

Instruction

  • Preheat the oven to 220°C (fan 200°C/gas mark 7).
  • Score the white flesh of the aubergine halves in a criss-cross pattern, without cutting through the skin at the bottom. Spray the halves all over with low calorie cooking spray.
  • Lay the halves on a foil-lined baking tray, cut side up. Season with salt and pepper. Roast the halves in the middle of the oven for 30 minutes.
  • While the aubergine is cooking, spray a frying pan with low calorie cooking spray and place over a medium heat. Add the onions, pepper and garlic and sauté for 5 minutes, until the onion has softened.
  • Add the tomatoes, paprika, sumac, cinnamon, oregano, sweetener and balsamic vinegar. Season with salt and pepper and and simmer for 5 minutes until the mixture has thickened and deepened in colour.
  • Remove the aubergine halves from the oven. Carefully press down the edges of each aubergine so that the criss-cross sections open up more, creating channels for the sauce to seep into. Spoon the tomato mix on top and place the aubergines back in the oven for 10 minutes.
  • Remove from the oven and serve.