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Tip

Canned tomatoes and tomato sauce top both containing a high concentration of Lycopene.
In addition, they’re lower in fat and calories than other sauces such as Pesto and Alfredo

Ingredients

2 chopped onion

1 aubergine, finely chopped

1 kilo finely sliced tomatoes

2-3 chopped cloves of garlic

Thyme leaves from 3 sprigs

Flaky pastry

150 grams parmesan

Salt and pepper

Method

Fry the onion until transparent. Add the aubergine and continue frying for 10 minutes on medium flame.

Season and add parmesan.

Heat the oven to 180C.

Spread leaves of flaky pastry on a suitably sized baking pan.

Pour the mixture over the pastry and spread with slices of tomato.

Bake in regular oven for 20 minutes, then 5 minutes on turbo.

Serve with green leafy salad.

Tip

Canned tomatoes and tomato sauce top both containing a high concentration of Lycopene.
In addition, they’re lower in fat and calories than other sauces such as Pesto and Alfredo

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