Serves 2.

Ingredients

1 aubergine

1 onion

50g breadcrumbs (can use gluten free to make whole recipe GF)

50g grated vegan cheddar style cheese

1 vegetable stock cube

1 clove of garlic

400g tin chopped tomatoes (or just chop up whole tomatoes in the tin!)

1 tsp smoked paprika

Sweet potatoes chips/fries

Corn on the cob

Steps.

Preheat oven to 200 degrees.

Cut 1 aubergine into chunks, sprinkle with salt and leave aside.

Mix 50g vegan cheese and 50g breadcrumbs, leave aside.

Cut 1 onion into thick slices and fry in 1 tablespoon olive oil over medium heat until soft.

Add aubergine and fry for another 5 mins. Add more oil or vegan spread if pan seems dry.

Add 1 clove crushed garlic. Fry for 1 min.

Add 1 tin of chopped tomatoes, 1 veg stock cube and 1 teaspoon of smoked paprika.Mix and heat until bubbling.

Pour mix into oven dish, cover with cheese and breadcrumbs mix.

Put in oven for 25 mins.

Serve with sweet potato chips and corn on the cob.