Cod and Aubergine Mozzarella Bake-

♥ 1 cod fillet
♥ 1 aubergine (cut into three slices leave the skin on)
♥ 100g chopped plum tomatoes
♥ 8 cherry tomatoes
♥ Oregano
♥ Chilli flakes
♥ Fresh basil leaves (torn)
♥ 2 Garlic cloves (Crushed)
♥ 60g Light Mozzarella cheese

1. In water, garlic and some oregano, gently cook the aubergine slices until soft. Then place into an ovenproof dish and sprinkle with remaining oregano. Then in another pan, add the tomatoes, cherry tomatoes and basil with a bit of water and simmer until the cherry tomatoes burst.
2. Wrap the cod in tin foil with chilli flakes, garlic and put in the oven at 180oc for 20 minutes.
When it is done, remove and place on top of the aubergine, pour over the tomato sauce, add some more chopped basil on top and then place sliced mozzarella on top.
3. Put in the oven until the tomato sauce has reduced slightly and the mozzarella melted.