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In a large 12 to 14-inch saute pan, over medium heat, heat the olive oil until hot but not smoking

  • 1/2 cup virgin olive oil
  • 1 large Spanish onion, chopped in 1/2-inch dice
  • 3 tablespoons pine nuts
  • 3 tablespoons currants
  • 1 tablespoon hot chili flakes, plus extra for garnish
  • 2 medium eggplant, cut into 1/2-inch cubes (to yield 4 cups)
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon unsweetened cocoa powder
  • 2 teaspoon fresh thyme leaves or 1/2 teaspoon
  • 1/4 cup basic tomato sauce, recipe follows
  • 1/3 cup balsamic vinegar
  • Salt and freshly ground pepper
  • 5 sprigs mint, chopped
  • 1 baguette, sliced into 3/4-inch rounds and toasted on grill or in oven
4.1/5 (20 Votes)

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Heat the oven to 200C. Slice the aubergines thinly lengthways and lightly spray with 1-calorie oil on both sides

  • 1 calorie oil spray
  • 1 tbsp olive oil
  • 2 aubergines, cut into thin slices lengthways
  • 1 clove of garlic, chopped
  • 300g spinach
  • 125g half-fat mozzarella
  • 150g tub ricotta
  • handful of parmesan
  • 400g cherry tomatoes
  • 2-3 salad onions, chopped
  • generous pinch of sage
  • generous pinch of ground nutmeg
  • pinch of sugar
  • salt and pepper, to taste
  • crusty bread and salad, to serve
4.4/5 (56 Votes)

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Marinate the pieces of fish in a bowl with the juice of two lemons and cover with cold water for about 12 hours

4/5 (15 Votes)