Name: Gnocchi, aubergine and tomato bake
Cook time: 1 h
Total time: 1 h
Yield: Serves 4
Ingredients: handful chopped basil; 200 g/7 oz mozzarella; flaked sea salt and freshly ground black pepper; 1 medium-large aubergine (eggplant), cut into bite-size chunks; 1 onion, sliced; 1 × 400 g/14 oz tin chopped tomatoes; 3 tbsp olive oil, plus extra for drizzling; 1 tsp balsamic vinegar; 1 tsp caster (superfine) sugar; 2 cloves garlic, grated or crushed; 1 tbsp tomato purée

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

The Flexible Family Cookbook

By Jo Pratt

Published 2020

About

We all need a few quick and easy weeknight suppers to rely on and this could soon become one of your regulars. It’s well worth keeping a bag of fresh gnocchi in the fridge for emergency suppers. Double up on quantities and make a couple of trays if you’ve an army of kids to feed. If you want to make it go even further serve with some garlic bread and a big green salad.