This Italian inspired recipe is a twist on Hugh Fearnley-Whittingstall's from his River Cottage Everyday Veg book. It's super tasty, fresh and packed full of yummy veg.
Servings: 4 people
- 2 medium/large aubergines
- 1 onion
- 4 garlic cloves
- Pinch of sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons dried oregano
- 2 400g tinned tomatoes
- 125 g mozzarella
- Handful of parmesan
Slice the aubergines into 3-5mm thick slices. (This next part isn't really necessary, but I do it if I have time and remember) Place the slices into a colander with a sprinkling of salt to draw out any excess moisture. Set aside for around an hour.
Chop up your onion, then fry it off until soft and slightly golden in a large frying pan over a medium heat. Then added your chopped garlic and fry for a couple of minutes, make sure not to burn it! At the same time add your cinnamon and oregano.
Once the onion mixture is cooked through, put in your 800g (2 x 400g) of tinned tomatoes with a good seasoning of salt, pepper and a pinch of sugar. Then allow to simmer for around 30 mins.
Preheat your oven to 180c.
While the sauce is cooking, using a large non-stick pan, you can fry off your aubergine slices. Put in a good splash of olive oil over a medium heat and fry each slice on either side under they're golden and soft. Fry them in batches so that they all get pan space! When each batch is done, I put them onto a plate with some kitchen roll to soak up the excess oil (aubergines are like sponges!).
Now start to layer it into an oven proof dish. First put in a third of the aubergine, cover with a layer of tomato sauce, then a third of the mozzarella torn into pieces and scattered over it, and repeat! Finish with a layer of aubergine, the final third of the mozzarella and scatter some parmesan over the top.
Whack it in the oven for 30-40 minutes until golden and bubbling, and serve with crusty bread or salad.