Aubergine and tomato gratin

Diced aubergine, chopped fresh tomatoes, red onions and garlic, drizzled with olive oil and strewn with sea salt, bruised thyme and black pepper, roasted at 180C for 35 mins then finished at 200C for 10 mins.  Served with torn fresh basil and Caroline’s home-made pan-bread (she loves the burnt bits best) or with brown rice spaghetti for me.

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