Veggie aubergine bake

  • Serves 2

Packed with veggies and dripping with cheese, this is a meat-free feast that's so easy to make

Veggie aubergine bake


  • Heinz Cream of Tomato with a kick of chilli soup OR Cream of Tomato soup, adding a teaspoon of chilli powder 1 can
  • Olive oil 50ml
  • Garlic 1 clove
  • Parmesan 40g
  • Mozzarella 100g
  • Aubergine 1
  • Courgette 1, diced
  • Red pepper 1, diced
  • Onion 1, chopped
  • Fresh basil 50g


  • Step 1

    Pre-heat your oven to 180°C or gas mark 5

  • Step 2

    Add 1 tablespoon of oil to a frying pan, then add the courgette, red pepper, onion and garlic, and fry until soft

  • Step 3

    Add the soup to the vegetables and mix together. Remove the pan from the heat and set to one side

  • Step 4

    Slice the aubergines lengthways into 15mm slices and drizzle with the remaining oil. Grill on a pre-heated grilling pan on both sides

  • Step 5

    Spoon a third of the vegetables and soup mix into a large oven proof dish to cover the bottom of the dish. Add a layer of grilled aubergine, followed by a layer of basil leaves and a layer of mozzarella. Sprinkle with 10g of grated parmesan cheese

  • Step 6

    Repeat the process twice more but using 20g of parmesan cheese on the top

  • Step 7

    Place in the oven and cook for 15 minutes. Serve immediately

Recipe courtesy of Heinz, celebrating their 110th anniversary in the UK in 2020