Prepare an ovenproof tray with greaseproof paper and heat the oven to 190°C (fan setting).

Aubergine prep…

Slice the aubergine into circles (1cm width). Get the frying pan on the hob and shallow ‘fry’ the aubergine. Pop 1 tbsp of rapeseed oil into the pan and make sure it is evenly spread before you add the aubergine slices. I can normally fit about 4 in the pan.
Flip the aubergines after a minute and keep them on the hob for another 30-60 seconds. Then take off the hob and pop onto an ovenproof tray. Do the same for the rest of the ‘aubs’.

Sauce prep…

Pop a tbsp of rapeseed oil into a pan and add the garlic. Let that cook for about 30 seconds. Add the chilli flakes and oregano to the pan for another 20 seconds.
Add the tinned tomato and let the sauce simmer for about 15-20 minutes and keep regularly mixing. You don’t want the mixture to liquidy but you don’t want it to burn either.
Take the sauce of heat when it has reached the wanted consistency and is full of flavour.

Bring it all together…

Pop about a tbsp of sauce on to each of the aubergine circles. Top the sauce with a slice of red pepper and add the cheese (or Cheese alternative). Finally top the cheese with basil.
Now, it is ready for the oven. Put the tray in the oven for 15 minutes until the cheese is golden brown.

Bish bash bosh. I know the recipe seems quite lengthy but it’s super speedy and well worth the wait.