Preheat the oven to 190°C/ fan 180°C/gas Mark 5.
Mix together the chopped tomatoes, garlic and basil in a bowl.
In the casserole dish, layer the aubergine slices with the chopped tomato mixture and top with the Violife.
Bake for 35 minutes or until crispy on the top.
Serve with vegetables.
Refer to labels for allergen and other product information. This recipe has been specifically designed for a low protein diet.