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2 – 3 aubergines, sliced lengthways
30 ml oil
Salt & freshly ground black pepper to taste
1 small onion, diced
1 red pepper, diced
1 yellow pepper, diced
15 ml garlic, crushed
30 ml oregano
125 ml tomato purée
500 g mince, cooked
250 ml canned chopped tomatoes
200 g mushrooms, sliced
500 g LANCEWOOD® White Cheddar, grated
500 g LANCEWOOD® Mozzarella, grated
Fresh parsley for serving (optional)
Preheat the oven to 200°C. Place aubergine slices in a roasting pan. Drizzle with oil and salt and pepper. Roast for 20 minutes. While aubergines roast, prepare the sauce by frying the onion, peppers, garlic, oregano and salt and pepper in a pot for 5 minutes over medium heat. Add the tomato purée, mince, chopped tomatoes and mushrooms and simmer for 10 minutes.
Place half of the roasted aubergines at the bottom of a roasting dish. Layer half of the meat sauce on top. Sprinkle half of the white cheddar and half of the mozzarella over. Repeat the layers once and bake for 30 minutes at 200°C. Garnish with fresh parsley and enjoy.
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