Really tasty, easy to prepare, low calorie, suitable for vegetarians and coeliacs.

Serves 4, 20 mins preparation, 1:15 cook.

• 2 tbsp olive oil or rapeseed oil
• 2 garlic cloves, crushed
• small bunch of basil, stalks (only) finely chopped
• 2 x 400g tins cherry (or chopped) tomatoes
• 1 tbsp chopped sundried or semi-dried tomatoes
• 1 tsp clear honey
• few sprigs of thyme, leaves removed
• 4 medium aubergines
• 2 balls light or low fat mozzarella, thinly sliced
• 25g breadcrumbs (omit for gluten-free version)
• 25g parmesan or hard cheese, finely grated

1. Heat 1 tbsp of the oil in a pan.  Soften the garlic and the basil stalks for 1 min, without letting the garlic colour.  Add both types of tomatoes, the honey, most of the thyme leaves and plenty of seasoning.  Simmer for 5 mins – don’t allow the sauce to reduce too much at this stage.
2. Meanwhile, heat oven to 200C/ 180C fan/ gas 6. cut 6 slits down into the flesh of wach aubergine crosswise, taking care not to cut all the way through.  Season inside, then push a slice of the mozzarella and a basil leaf into each cut.
3. Pour the tomato sauce into a large baking dish and sit the aubergines in it (or use 4 individual dishes).  Drizzle with the remaining oil.  Cover with foiland scrunch it tightly at the edges.  Bake for 50 mins – 1 hr until soft.
4. Remove the foil.  Mix the breadcrumbs (omit breadcrumbs for gluten free version) and parmesan, and scatter over the aubergines with the rest of the thyme.  Bake, uncovered, for another 15 mins or until the aubergines are very tender and the crumbs are golden and crisp.  (The best way to tell if they are ready is to prod the largest aubergine in the centre with a large skewer.)  Let the dish rest for 5 mins, then scatter over the rest of the basil leaves.
5. Optional: Serve with crusty bread or brown rice.

381 kcals per serving, excluding crusty bread and rice.  Rich in calcium, folate and fibre; 3 of ‘5 a day’. Not suitable for freezing.

source: BBC GOODFOOD Magazine February 2013