Aubergine & Mushroom Stacks

How to make Aubergine and Mushroom Stacks.

Ingredients: Serves 2-4

• 8 portobello mushrooms 
• 1 aubergine 
• 150g mature Cheddar cheese, sliced 
• 1 onion, chopped 
• 1 red pepper, de-seeded and chopped 
• 2 tomatoes, chopped 
• 1 tbsp tomato puree
• 4 tbsp olive oil 
• salt
• freshly ground black pepper

Method:

1. Pre-heat the oven to 190°C, fan oven 170°C, Gas Mark 5.
2. Put the mushrooms, gills facing up, into a roasting tin.
3. Take 8 slices from the aubergine (crossways, not lengthways), then chop any remaining aubergine finely.
4. Heat half the olive oil in a large frying pan and briefly fry the aubergine slices for 1-2 minutes on each side.
5. Remove from the pan.
6. Add the rest of the olive oil to the pan and cook the onion, pepper and chopped aubergine for 5-6 minutes.
7. Add the tomatoes and tomato puree.
8. Cook gently for another 1-2 minutes, then season with salt and pepper.
9. Spoon half the tomato mixture into the mushrooms and top with a slice of aubergine.
10. Spoon the rest of the tomato mixture on top, then sprinkle with the cheese.
11. Transfer to the oven and bake for 20-25 minutes.
12. Serve and enjoy!