- 3 tbsp olive oil, plus extra to grease
- 2 medium aubergines, sliced
- 200g pasta shapes
- 2 medium onions, chopped
- 2 cloves garlic, chopped
- 500g British turkey mince
- 2 x 400g can chopped tomatoes
- 3 tbsp tomato puree
- 1-2 tsp dried basil
- 1-2 tsp dried oregano
- Salt and pepper
- 100g parmesan, grated
- 125g mozzarella, grated
Pre-heat the oven to 180°C/gas mark 4.
Grease a large baking tray with olive oil.
Brush the aubergine slices with 2 tbsp of the olive oil and arrange them on the greased tray.
Bake in the oven for 5 mins.
Cook the pasta according to the instructions on the packet, drain and set aside.
Heat the remaining oil in a large pan and cook the onion and garlic until soft.
Add the turkey mince and cook for 10 mins.
Add the tomatoes, tomato puree, dried herbs and season with salt and pepper.
Bring to the boil and simmer for 5 mins, stirring occasionally.
Spoon half of the turkey mixture into a large, ovenproof dish, cover this with half of the cooked pasta, then half of the aubergine slices and then sprinkle with half of the parmesan and half of the mozzarella.
Repeat, ending with the mozzarella.
Cook in the centre of the oven for 30 mins.