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“So it’s been a great weekend so far! Last night was our work based entertainment show “Watford’s Got Talent”. 3 others and I decided to form a band and perform… We won! I played guitar in our group named, ‘Love Rocket’ – hopefully a video will appear on youtube and I can post a link.

Today was the annual event of England v Wales in the rugby 6 Nations tournament – the mighty Wales won🙂 So, although the recipe below is not something that we have eaten this evening, it is still a hearty meal that could adorn any dinner table this coming spring.

Tim”

This is adapted for a Waitrose recipe I had from Tim’s mum the other day. I liked it because it is very Mediterranean.

Ingredients

  • 1 large aubergine
  • 1 large onion
  • 1 breast of chicken
  • 200g mozzarella (low fat)
  • tomato sauce
  • grated cheese (low fat)
  • olive oil
  • salt and pepper

Preparation

Cut the aubergine into rounds, put them in a plate and sprinkle some salt on top and leave for 30 minutes. Chop the onion and chicken and sauté them in a frying pan.

Prepare an easy tomato sauce blending some garlic, basil and fresh tomato, o you can use tin tomatoes too. Rinse the aubergine and dry it with some tissue. Pan fry the rounds using some oil spray.

Put one layer of aubergine on the bottom of an oven tray (I used a round pyrex). Put on top the chicken and onion you cooked before. Place another layer of aubergines and cover all the tray with mozzarella cheese, tomato sauce and grated cheese. Cook in the oven for 25 minutes at 180ºC.