- Servings : 4
- Prep Time : 20m
- Cook Time : 1:05 h
- Ready In : 1:25 h
- 1 onion, chopped
- 1 tbsp tomato purée
- 200-300g Greek-style yoghurt
- 1 red pepper
- 1-2 celery sticks, chopped
- 1 egg
- 2 cloves garlic, chopped
- 1 aubergine, finely sliced
- 1 tin whole peeled tomatoes
- 1-2 carrots, chopped
- 1 handful mature Cheddar cheese
- 1 tsp spices (e.g. cinnamon or mixed spice)
- 1 splash red wine or port
- 1 tomato, sliced
Sweat the onions and garlic in olive oil, add the carrot and celery and cook down a bit. Then add the spices and gently fry. Add in the tomatoes then cover with water and simmer for 10 minutes.
While the sauce is cooking, place the red pepper under a heated grill, turning it every so often as it blackens a bit. Remove from the oven and place in a plastic bag, so the skin will steam and come o more easily. Rinse o the skin fully under a cold tap. Slice when cool.
Add the tomato purée and the wine to the sauce to taste and simmer for another 10 minutes. Preheat your oven to 180°C.
Use a square dish about 30x30cm and lay out a layer of aubergine and one of the sauce, with a few slices of pepper on it, then aubergine then sauce with pepper etc., finishing with a layer of aubergine. You should get about three layers and have sauce left over.
Mix the yoghurt, egg and a good few handfuls of grated cheese and add it onto the top of the dish.
Top with the tomato slices and place in the oven for 40-45 minutes until golden brown or a knife goes easily through the aubergine.