Cook up a taste of Italy with this clean and lean recipe. Aubergines are high in fibre and low in fat, while ricotta provides a delicious hint of cheese.
This recipe is part of the Clean and Lean Diet Cookbook series.
1. Preheat the oven to 200˚C/400˚F/gas mark 6. Place the aubergine halves in a dish and drizzle with olive oil, salt and pepper. Place in the preheated oven and roast for around 35 minutes.
2. In a pan, heat the olive oil and cook the onion and garlic until soft. Increase the heat and add the tomato purée and cook for 3-4 mins, add the vinegar, and simmer for 2 mins, now add the chopped tomatoes and some salt and pepper. Bring to a simmer and cook for 15-20 minutes. Add the olives and capers.
3. Spoon the sauce over the aubergines and top with the ricotta. Return to the oven for 10 mins. Serve with rocket salad.