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TOMATO & PASTA MOUSAKKA

SERVES - 6
CALORIES PER SERVING - 518
PREP TIME - 10 minutes
COOKING TIME - 1 hour

Ingredients:
225g/8oz quick cook macaroni
8 tbsp olive oil
2 medium onions peeled and chopped
2 (400)g cans chopped tomatoes
3 tbsp sun dried tomato puree
2 medium aubergines, trimmed and sliced
2 (150g) packets mozzarella cheese, drained and sliced

1) Bring a large pan of slightly salted water to the boil and cook macaroni for 6 minutes until tender. Drain and toss with 1 tbsp olive oil. Set aside.

2) Meanwhile, heat 2 tbsp oil in a pan and cook the onions for 4-5 minutes until softened. Add the tomatoes and puree and bring to the boil, stirring occasionally.

3) Season, reduce the heat and simmer, uncovered, for 5 minutes until the sauce has reduced slightly and thickened. toss with the pasta and set aside.

4) Preheat the oven to 190C/375F/Gas Mark 5. Heat 2 tbsp oil in a large frying pan and cook the aubergine slices, in batches, for 2 minutes on each side until golden and soft, adding a little extra oil with each batch. Drain on jitchen paper.

5) Spoon half the tomato pasta into an ovenproof dish. Arrange half the aubergine and mozzarella slices on top. Season well then repeat the layers. Drizzle with the remaining 1 tbsp olive oil and bake for 30 minutes until golden and bubbling.

Serve warm.