Meals and Courses

  • spray oil, for oiling
  • 2 x 400 g (13 oz) cans chopped tomatoes
  • 2 large garlic cloves, crushed
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon caster sugar
  • 2 tablespoon chopped basil
  • 2 aubergines
  • 250 g (8 oz) soft goats' cheese, sliced or crumbled
  • 50 g (2 oz) Parmesan cheese, freshly grated
  • salt and black pepper

Lightly oil a 1.5 litre (2½ pint) baking dish with spray oil. Put the tomatoes, garlic, half the oil, sugar, basil and salt and pepper in a saucepan and bring to the boil. Reduce the heat and simmer for 30 minutes until reduced and thickened.

Cut each aubergine lengthways into 6 thin slices. Season the remaining oil with salt and pepper, then brush the aubergine slices with the seasoned oil. Cook under a preheated hot grill for 3–4 minutes on each side until charred and tender.

Arrange one-third of the aubergine slices, overlapping them slightly, in the base of the prepared dish. Add one-third of the tomato sauce and one-third of the goats' cheese and Parmesan. Repeat these layers, finishing with the 2 cheeses. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30 minutes until bubbling and golden.

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