Aubergine and Cheese Heaven

This combines most of my favourite ingredients ... Aubergine, Cheese, Tomato, Basil, Garlic, Onions, Oregano (and even the odd Potato to taste ;-).

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Step 1

- Cut aubergine in thin slices and roast in the oven for about 15 Minutes at 180C - Slightly pre-boil potatoes if you want to use them - Mash and mix the two cheeses and add chopped basil, chilli flakes, 1 clove garlic (and a bit of tapenade if you like) - Blend up tomatoes, mic with garlic, chopped onions, oregano and stock cube and reduce over low heat - Take aubergine out of oven, put a spoon-full of cheese mix on one end, and roll up. Do this for all aubergines (and don't worry if you have cheese left over - that's where the potatoes come in) - Pour reduced tomato sauce into oven dish and add the aubergine rolls. - Cut/slice and add potatoes (if you are using potatoes) and place them on the outside around the aubergine. Add any leftover cheese on top of potatoes. - Put grated cheddar and parmesan on top and sprinkle with a bit more oregano. - Pop in the oven for 30-45 Minutes @ 180C or until it looks fabulous. - Enjoy on a bed of rocket.