Making vegetables unhealthy
Serves 6 as a side
1 hour
ingredients
Aubergines 3
Tinned chopped tomatoes 800g
Garlic 2 cloves
Red wine 150ml
Dried oregano 1 tbsp
Sugar 1 tbsp
Balsamic glaze 2 tsp
Basil leaves 20g
Mozzarella 125g
Parmesan 40g
Breadcrumbs 30g
method
1. Put some oil in a pan. Bash the garlic cloves so that they are intact but split and toss into the pan.
2. After a couple of minutes pour the tomato into the pan. Add the wine, oregano, sugar, balsamic glaze and a few basil leaves. Season and leave to simmer for 20 minutes.
3. Meanwhile, cut the aubergines into 5mm slices. Using a big frying pan heat some oil and fry the slices in batches on both sides until golden brown. Place each batch on a tea towel to drain the oil.
4. Taste the passata and season appropriately. Take the garlic cloves out and blitz the rest of the mixture so that it is smooth.
5. Preheat the oven to 190 degrees c.
6. Place a small amount of tomato sauce at the bottom of an ovenproof dish. On top place a layer of aubergine slices, and dot a few bits of torn mozzarella and basil over. Lastly, sprinkle a layer of parmesan and season.
7. Pour over a small amount of tomato and spread over. Repeat the layers until you have used all of the aubergines. Finish with a layer of tomato sauce.
8. Toss the breadcrumbs in oil and sprinkle in some more parmesan, salt and pepper. Sprinkle over the top of the tomato layer.
9. Bake for 30 mins until the breadcrumbs are golden and the mixture is bubbling.
10. Eat and enjoy!
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