Caprese aubergine traybake recipe

Name: Caprese aubergine traybake
Yield: Serves 4
Ingredients: 2 aubergines, cut into 5mm slices; 4 tbsp olive oil; ½ red onion, thinly sliced; 240g ball reduced-fat mozzarella, drained and thinly sliced; 250g cherry tomatoes, halved; 2 soft white bread rolls, torn into small pieces; 2 tbsp Free From green pesto; 15g fresh basil, leaves picked and roughly chopped

This Italian-inspired traybake makes the most of seasonal aubergines. Inspired by the colours of the Italian flag, Caprese salads feature juicy tomatoes, fresh basil and gooey mozzarella, making for a simple midweek meal bursting with vibrant flavours and colours.

See method

Serves 4
20 mins to prepare and 25 mins to cook
309 calories / serving

Shop your ingredients

Tesco Aubergine Each
Aldi Price Match
2 aubergines, cut into 5mm slices
£0.95
£0.95/each
Tesco Olive Oil 250Ml
4 tbsp olive oil
£3.10
£12.40/litre
Tesco Red Onions Loose
Aldi Price Match
½ red onion, thinly sliced
£0.20
£0.95/kg
Creamfields Mozzarella 210G
Aldi Price Match
240g ball reduced-fat mozzarella, drained and thinly sliced
£0.55
£4.40/kg DR.WT
Nightingale Farms Cherry Tomatoes 250G
250g cherry tomatoes, halved
£0.62
£2.48/kg
Warburtons Milk Roll Soft White Bread 400g
Everyday Low Price
2 soft white bread rolls, torn into small pieces
£1.45
£3.62/kg
Tesco Free From Green Pesto 190G
85p Clubcard Price
(£4.47/kg)
Offer valid for delivery from 05/10/2026 until 11/10/2026
2 tbsp Free From green pesto
£1.10
£5.79/kg
Tesco Fresh Cut Basil 30G
Aldi Price Match
15g fresh basil, leaves picked and roughly chopped
£0.50
£16.67/kg

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Brush the aubergine slices on both sides with 3 tbsp oil. Heat a frying or griddle pan over a medium-high heat, then fry the aubergine slices in batches for 3-4 mins each side until lightly golden. Transfer to a plate, season and set aside while you cook the remaining slices.
In a large roasting tin, arrange the fried aubergine slices, red onion and mozzarella in layers, nestling in the tomato halves between them. Season with pepper, then roast for 15-20 mins until the aubergine is very soft and tender throughout and the mozzarella has melted.
Toss the torn rolls with 1 tbsp oil and season. Mix the pesto with 1 tbsp water to loosen then pour over the veg in the tray; top with the bread. Bake for 5-10 mins until the croutons are crunchy and golden, then scatter with the basil to serve.