Aubergine and Tomato Bake - Meat Free Monday

Ingredients

• 100 ml olive oil, plus extra to grease
• 1 medium onion, peeled and finely chopped
• 2 garlic cloves, peeled and crushed
• 2 x 400 g tins of chopped tomatoes
• 140 g tomato purée
• 80 g Kalamata olives, roughly chopped
• 2 tablespoons roughly chopped fresh oregano leaves
• 2 tablespoons roughly chopped fresh basil leaves
• 1 tablespoon balsamic vinegar
• 60 g plain or white spelt flour
• 2 aubergines, trimmed and cut lengthways into 5mm-thick slices
• 200 g vegan mozzarella cheese, grated
• 2 tablespoons pine nuts
• sea salt and freshly ground black pepper