Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Aubergine: Place the aubergine cubes on a tin foil lined baking tray with a drizzle of olive oil. Season with salt and pepper and cook for 15 minutes until golden. When they are done, remove them from the oven and turn the heat up to 250°C.

Step 3

Tomato: Slice half (1cm) and dice the rest (1cm).

Step 4

Swiss chard: Use a sharp knife to remove the stalks. Then cut the Swiss chard thinly into ribbons (½ cm).

Step 5

Mince mix: Place a large pan on medium-high heat, add a drizzle of olive oil and cook the onion with a little salt for 5 minutes. Add the garlic and thyme and then add the mince to the pan and break it up with a spoon. Cook for 5 minutes until golden, then add the passata and mixed herbs with the DICED tomatoes, chilli flakes (optional) and cook for 7 minutes. Then mix in the roasted aubergines.

Step 6

Mince bake: Transfer the mince mix from the pan into a casserole dish and top with the sliced tomato rings. Sprinkle over the grated mozzarella and hard cheese and add a crack of black pepper. Place the casserole dish in the oven and bake for 15 minutes until the cheese melts and turns golden.

Step 7

Salad: In a bowl, mix together the white wine vinegar, Dijon mustard and olive oil. Drizzle this dressing over the Swiss chard and mix well.

Step 8

Serve: the mince bake with the Swiss chard salad on the side.