World Cuisine

  • 500 ml (17 fl oz) passata
  • handful of basil leaves, torn
  • 2 garlic cloves, crushed
  • 4 tablespoons olive oil
  • 1 kg (2 lb) aubergines, cut lengthways into 1 cm (½ inch) slices
  • 500 g (1 lb) courgettes, cut lengthways into 1 cm (½ inch) slices
  • 300 g (10 oz) mozzarella cheese (drained weight), chopped
  • 100 g (3½ oz) Parmesan cheese, freshly grated
  • salt and pepper

Combine the passata, basil and garlic in a bowl, season with salt and pepper and stir in half the oil.

Toss the aubergines and courgettes in the remaining oil to coat. Heat a ridged griddle pan over a high heat until smoking hot. Add the vegetables, in batches, and cook for 2–3 minutes on each side until tender all the way through.

Spoon a little of the passata mixture on to the base of a deep baking dish, about 30 x 20 cm (12 x 8 inches). Cover with a layer of mixed aubergines and courgettes, then scatter with some of the mozzarella. Spoon over 4 tablespoons of the passata mixture and scatter with Parmesan. Continue layering in this way until all the ingredients are used up, finishing with a layer of passata mixture and Parmesan.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 25–30 minutes, or until golden and bubbly.

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