1:00 prep plus 0:30 in the ovenServes 4

3 aubergine
2 mozzarella balls
10 sage leaves
Olive oil
50g parmesan
100g cheddar

For the red sauce:
2 medium onions
3 tins of chopped tomatoes
Fresh thyme
2 bay leaves
3 tbsp white wine vinegar
10 sage leaves finely chopped
3 tsp sugar
Salt & pepper

In large non-stick pan, finely chop and gently fry onions until soft. Season.

Pour in vinegar, thyme, sage and bay, boil for a couple of minutes. Add tomatoes & sugar. Bring to boil and simmer to thicken while cooking aubergine.

Slice aubergines lengthways about 4mm thick. Using large frying pan and griddle, cook one side in frying pan with a little oil, turn into griddle and put next ones in frying pan. Do until soft and well lined from griddle bars.

Tear mozzarella into small pieces, cut off some cheddar, get parmesan and grater out.

Put a small amount of red sauce in the bottom of the baking dish, line with aubergine, more red sauce, 1/3 of the mozzarella, season.

Repeat until three layers of aubergine, sauce, mozzarella.

Grate cheddar on top, oil the sage leaves and put them on top, grate parmesan on top.

Bake at 180˚C (fan) on a baking sheet without covering for 40 mins

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