Aubergine Moussaka in a Tomato & Mushroom Sauce

Ingredients

• 4-5 medium-sized aubergines (500-600g)
• 1 medium onion (green tops can be used)
• 100-200g mushrooms
• 500g tomatoes or 2 tins of tomatoes
• large handful of parsley or basil
• 3-4 cloves garlic

From the cupboard

• cooking oil
• 2 teaspoons paprika
• salt

Instructions

1. Peel the aubergines and slice them into 1 inch slices. Season with salt and set them aside to drain.
2. Meanwhile, make the tomato sauce. Stir-fry finely chopped onion and mushrooms. Season with paprika and keep stirring for about a minute. Add the tomatoes and leave to simmer for 10-15 minutes. If the sauce is too thick, add a little bit of water. Just before it’s ready add the crushed garlic and finely chopped parsley.
3. Preheat a grill pan and grill the aubergine slices for a minute or two each side. In a baking tray alternate one later of aubergine, one layer of tomato sauce.
4. Bake in a preheated oven for 15-20 mins.
5. Sprinkle with feta cheese and fresh parsley.