Ingredients
- Aubergine: 1 large No. (thickly sliced)
- Tomato ketchup: 4 tablespoons
- Grated Mozzarella : 100 gram
- Capsicum: 1/4 cup diced
- Olive: 10-15 No.
- Dried Basil: 1/3 teaspoon
- Dried Oregano: 1/3 teaspoon
- Chilly flakes: 1/4 teaspoon (optional)
- Oil: 1 tablespoon
- Salt: to taste
Preparation
1. Season the aubergine slices with salt. Keep it aside.
2. In a small bowl, add 4 tablespoons of tomato ketchup, 1/3 teaspoon of Oregano and 1/3 teaspoon of basil and salt to taste. Mix well and keep aside.
Without Oven
1. Heat 1 tablespoon of oil in a pan.
2. Cook the aubergine slices for 5 minutes on each side on medium heat.
3. Reduce the heat to low. Apply the tomato ketchup mixture on each aubergine slices.
4. Top each slices with mozzarella cheese, capsicum and olives.
5. Cover and cook for 5-6 minutes.
6. Turn off the heat. Sprinkle some chilly flakes(optional) and serve hot.
Cooking in Oven
1. Arrange the aubergine slices on a baking tray (lined with parchment paper).
2. Smooth the tomato ketchup mixture on the aubergine slices.
3. Top with the mozzarella cheese, capsicum and olives.
4. Bake it for 10-15 minutes in a preheated oven (180°C for 15 minutes).
5. Sprinkle some chilly flakes(optional) and serve hot.
