This is one of my all-time favourite recipes, and as such I keep fiddling with it to try to improve it! This is a variation on one I have posted before, and I think the addition of oregano combined with the revised ratios of existing ingredients gives this more depth and is more satisfying overall.
4 large aubergines, cut lengthways into 10mm slices
2 large onions, thinly sliced
8 tbs extra virgin olive oil
100ml red wine
2 x 400g tins of good quality chopped tomatoes
2 garlic cloves, crushed
1 tbs dried oregano
A large handful of fresh basil leaves, torn
50g white breadcrumbs
50g vegetarian parmesan style hard cheese, grated
1. Preheat the oven to 190˚C.
2. In a griddle pan, fry the aubergine slices in the olive oil on a medium heat for approximately three 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, oregano 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 35 minutes until golden brown on top.
5. Serve warm with fresh crusty bread and a green salad.