- Servings : 4
- Prep Time : 30m
- Cook Time : 1:15 h
- Ready In : 1:45 h
This Italian mixture of aubergines, tomatoes, mozzarella and Parmesan has a rich and full flavour.
- 2 tbsp Olive Oil, plus extra for brushing
- 3 garlic cloves, crushed
- 3 thyme sprigs
- 8 large sage leaves, finely chopped
- 2 x 400g cans chopped tomatoes
- 200g Black Olives, pitted
- 3 tbsp red wine vinegar
- 3 tbsp sugar
- 6 large aubergines, sliced length- ways as thinly as you can
- 100g Parmesan, finely grated
- 85g breadcrumbs
- 50g pine nuts
- 250g mozzarella, grated
Heat the olive oil in a large frying pan, add the garlic, thyme and sage, and cook gently for a few minutes. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 minutes until thickened a little.
Meanwhile, heat a frying pan. Brush the aubergine slices on both sides with olive oil, then fry in batches until each slice is softened and slightly charred.
In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices and black olives, then season well.
Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs.
Heat oven to 200°C. Bake for 30-40 minutes until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 minutes and serve.