Baked Aubergine Prosociano | Violife

Ingredients

• 200 g Violife greek white block crumbled
• 200 g Violife mozzarella flavour grated
• 150 g Violife prosociano grated
• 3 aubergines cut lengthways into 1 cm thick slices
• 100 ml extra virgin olive oil
• 3 tsp dried oregano
• 200 g breadcrumbs
• 3 zucchinis thinly sliced lengthways
• 1 vegan pesto sauce
• 650 g cherry tomatoes
• fresh basil leaves to serve
• 2 tbsps extra virgin olive oil
• 1 onion
• 2 garlic cloves thinly sliced
• 1 tbsp capers rinsed drained chopped
• 1 tbsp tomato puree
• 1 tin chopped tomatoes
• 1 tin whole tomatoes
• 1 cup of water