• 1 x 400g tin/carton chopped tomatoes
  • 1 large garlic cloves
  • 2 tablespoons olive oil
  • 1/2 teaspoon caster sugar
  • 1 tablespoons chopped basil
  • 1 aubergines
  • 125g goats cheese, sliced or crumbled
  • 25 g Parmesan cheese, freshly grated
  • Salt and black pepper

OK, you need this recipe in your life. Unless you’re a) vegan, or b) averse to goats’ cheese. Everyone else, you need this recipe in your life. Very simple. Very tasty. A carb-free version of lasagne. From the ‘200 Veggie Feasts’ book, I think. If you have a preffered tomato sauce method, feel free to experiment, a bit of onion, or a splash of red wine. You could also chuck in mushrooms to bulk it out if you want – I’d fry garlic & onions, add mushrooms (chestnut probably) until browning, then chuck in some red wine, reduce, then add tomatoes etc. and get back on track. Anyway, this is the simpler version. Try this before complicating it. Promise you’ll like it. If you’re not vegan and you like goats’ cheese. Oh and aubergine.

Prep Time: 5 | Cook Time: 25-35 mins | Serves: 4
Nutritional info: 429 kcal, 9g carbs, 36g fat, 18g protein

Ingredients pic:

Using half the oil, soften the garlic, then add the tomato, basil, seasoning, and a pinch of sugar, simmer.

Meanwhile… season and brush the aubergine slices on both sides with the rest of the oil. I salt and pepper first, then brush with oil. You don’t need much oil, and that mean the season rubs in and sticks. Grill for 2-3 mins on a high heat on both sides

And now, layer up! Preheat the oven to 200’c, and layer 3 times with aubergine, tomato, parmesan and goats’ cheese, finishing with cheese, and sprinkling with a touch of oregano if you like. Bake for 2o-35 minutes until the cheese is browned and bubbly.

Serve with a good lot of peppery salad. Rocket is recommended, and a strong good tomato. One of the expensive kind. Enjoy!