Baked Aubergine with Ratatouille and Chicken

Ingredients

1 Aubergine

Can of chopped tomatoes

2 tbsp tomato puree

1 tbsp red wine vinegar

Handful of mushrooms

1 celery stick

2 chicken breasts

Feta cheese

1 red onion

1 red chili

2 tbsp extra virgin olive oil

1 clove of garlic

Handful of basil

Salt and pepper

Method

1. Preheat over to 200oC.

2. Slice your aubergine in half and drizzle over extra virgin olive oil, salt and pepper and place in the over to bake for 30 minutes.

3. I chopped up my chicken and covered in some lemon and herbs with salt and pepper and then placed in a baking tray, covered with foil and baked in the oven at the same time (you can do it in a pan if you prefer)

3. Finely chop your garlic, chili, onion, celery and mushrooms and sauté in a pan until soft.

4. Add red wine vinegar, tomato puree, can of chopped tomatoes and most of the basil  and cook until reduced to thick sauce.

5. Once aubergines are cooked remove from the over, carefully pour over tomato sauce and top with some crumbled feta and then place back in the over for a further 10 minutes or until cheese is melted slightly.

6. Serve with chicken and aubergine with rocket salad and some fresh basil.

(adapted from James Duigan, Clean and Lean)