Aubergines
4 Aubergines, medium or 2 large (wash & halve lenghwise)
410g can of Italian Tomatoes
100ml Pesto
100ml Fresh herbs (I like rosemary & thyme for this)
300g Cheese (I use Tallegio, but any cheese will do)
Boil aubergines for 20 minutes. Remove, drain, place in Pyrex, spead with pesto. Pour tomatoes over, add herbs, top with sliced cheese, bake for 30 mins at 180C.
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