I thought I would end off my blogging year with one of my favourite ever recipes. I have done a variation of this recipe with courgettes, however I think this is probably my favourite after months of tweaking! Hope you all have a Happy New Year…
3 large aubergines, cut lengthways into 10mm slices
2 large onions, thinly sliced
100ml red wine
2 x 400g tins of good quality chopped tomatoes
6 tbs olive oil
2 garlic cloves, crushed
A handful of fresh basil leaves, torn
30g white breadcrumbs
50g vegetarian parmesan style hard cheese, grated
1. Preheat the oven to 180˚C.
2. In a griddle or ridged frying pan, fry the aubergine slices in the olive oil on a medium heat for approximately two minutes each side to lightly brown and soften. Transfer to a plate and keep warm. Repeat until all the slices are cooked.
3. In a large saucepan, heat 3 tbs of olive oil and sauté the onion until soft, then add the chopped tomatoes, wine and garlic and gently bring to the boil before reducing the heat. Simmer gently for ten minutes until the sauce is beginning to reduce.
4. In a large ovenproof casserole dish, pour a thin layer of the tomato sauce on the bottom before adding the aubergines and basil leaves, and then the rest of the sauce. Sprinkle with the breadcrumbs and Parmesan, then bake for 40 minutes until golden brown on top.
Serve warm with fresh crusty bread and a salad.