This is great served as a side or baked in individual dishes as a starter
Preparation time: 25 minutes
Cooking time: 55 minutes
3 aubergines, cut into 1 cm rounds
6 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, chopped
½ tsp dried oregano
2 x 400g (14oz) cans chopped tomatoes
1 tsp sugar
75g (3oz) Parmesan, finely grated
50g (2oz) coarse breadcrumbs
100g (4oz) mozzarella
1 Preheat the grill to medium high. Place the aubergines on the grill pan, brush liberally with oil and then grill, turning occasionally until tender.
2 Meanwhile, heat 3 tbsp of the oil in a medium saucepan, add the onion, garlic and oregano and cook gently for 10 minutes until perfectly tender. Add the tomatoes and sugar and pour in 200ml water. Bring to the boil and then simmer for 20 minutes until perfectly rich and thickened. Season to taste.
3 Preheat the oven to 190°C/R5. To assemble, spoon a little of the sauce into the base of a 2-litre dish, top with some of the aubergine and scatter with some of the Parmesan. Repeat these layers, finishing with a generous scattering of Parmesan. Scatter over the breadcrumbs and mozzarella and finish with a final glug of olive oil. Bake for 25 minutes until bubbling and golden.
There’s no getting away from it…
Don’t skimp on good quality olive oil at every stage of this dish and you’ll be rewarded with a fantastically flavour-packed, richly indulgent dish.