Sarah Wilson’s, I Quit Sugar: Simplicious, R475, (Pan MacMillan SA), will help kick-start a fresh and healthy approach to the new year. It’s packed with easy recipes that include one-pan wonders and using up leftovers, and use less sugar and processed food


  • 2 aubergines, each cut into 5 rounds
  • ¼t sea salt
  • 200g ball fresh buffalo mozzarella, sliced
  • 1½ cups sugar-free tomato passata
  • ½ cup grated Parmesan
  • 1 bunch tenderstem broccoli (or 1 small head broccoli, cut into florets)


  1. Preheat the oven to 200ºC and line a baking tray with baking paper
  2. Lightly season the aubergine with salt and place on the tray in a single layer
  3. Bake for 15minutes until the aubergine is beginning to turn golden brown.
  4. Select the two largest aubergine slices and turn them over.
  5. Layer with some mozzarella, sugar-free tomato passata and Parmesan.
  6. Take the two next-largest slices and repeat the layering, finishing with the sauce and a sprinkle of parmesan.
  7. Arrange the broccoli around the stacks.
  8. Return to the oven and bake for 20 minutes or until the cheese is melted and golden.

*Add a cooked basic meatball or two squashed, between the layers.

This recipe serves 2