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Lasagne aubergine melanzane

Fruit and vegetables

3 aubergines, sliced lengthways into 1cm/½in thick slices
2 large onions, finely chopped
4 garlic cloves, finely grated
2 tbsp sun-dried tomato paste
small bunch basil, leaves roughly chopped
dressed salad leaves, to serve

Tins, packets and jars

400g tin chopped tomatoes
500g carton passata
3 fresh or dried lasagne sheets

Cooking ingredients

3–4 tbsp olive oil
1 tbsp chopped fresh oregano
salt and freshly ground black pepper

Dairy, eggs and chilled

250g/9oz mozzarella, broken into pieces
115g/4oz Parmesan, grated

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