Prep: 5 minutes
Cook: 40-45 minutes
1 Aubergine1 tin of chopped tomatoes
1 garlic clove1 small packet of mozzarella, sliced
6 black olives, sliced
4 pork sausages – low fat, >80% pork
chopped Basil – flavour to preference
1 ciabatta roll
Pre heat your oven to 180’C. Chop the aubergine into 2cm squares, leaving the skin on. Place into an oven proof dish and drizzle with oil. Sprinkle on some black pepper and roast in the oven for 10-15 mins until browned.
Meanwhile, chop your sausages into 2cm pieces and fry in a tiny drop of rapeseed oil until they have lost their pink colour.
Once the aubergine is cooked add the tinned tomatoes, crushed garlic, olives, teared basil leaves & sausage to the oven dish. Stir the ingredients and place in the oven for a further 10-15mins, until the tomatoes are bubbling and the sausages have browned.
Stir the mixture in the dish. Tear up the ciabatta and place on top. Place the sliced mozzarella on top and sprinkle a some more torn basil leaves on top. Return to the oven for a further 10-15 mins until the mozzarella has melted, is bubbling slightly and is slightly brown.
Serve & Enjoy