Cheese and Vegetable Bake

(Serves 6 for a light lunch or supper)

3 Tablespoons of Olive oil for cooking+ 1 tablespoon
2 Large Aubergines cut into 1/4 inch slices
4 med flat Mushrooms
4 cloves of Garlic
1 400 gram tin of chopped Tomatoes with Basil
2 Tablespoons Tomatoes puree
7 oz Mozzarella cheese cut into small pieces
2 oz Parmesan cheese grated
3 tablespoons fresh dried breadcrumbs
2 tablespoons dry Cider.

Method:
1. Heat 3 tablespoons oil in a large frying pan over a med heat add Aubergines and cook for 1
minute each side, remove from the pan
2. Fry the mushrooms for 1 minute
3. Remove from the pan and cover until needed
4. Add Tomatoes,Tomatoes Puree,Garlic and cider to the pan bring to the boil and simmer for 5 minutes
5. Spoon half of the tomatoes mixture into an ovenproof dish.
6. Arrange half of the Aubergine and mushrooms on top sprinkle with half of the Mozzarella
7. Repeat with the remaining Tomatoes mix then the Aubergine mushrooms and Mozzarella
8. Combine Parmesan, Breadcrumbs and 1 tablespoon Olive oil and sprinkle on top
9. Bake in a moderate oven for about 30 minutes

Serve with thick crusty bread.