24 November 2014

Melanzane alla Parmigiana.

1 medium white onion, chopped
1 clove of garlic, chopped
1/4 red pepper, chopped
5 mushrooms, chopped
pinch of chilli
1/2tsp cinnamon
1tsp dried oregano
1tbsp fresh basil, chopped
1 can of chopped tomatoes
1tsp sugar
salt & pepper
1 aubergine, thinly sliced lengthways
mozzarella cheese, sliced

Pre-heat the oven to 180C. Finely chop the onion and garlic and fry until softened, then add chopped red pepper, mushrooms and chilli and stir in, leaving for a minute or two. Add cinnamon, oregano and basil and stir in, then add the tomatoes and sugar. Leave to cook for about 15 minutes. Meanwhile put aubergine slices on an oiled griddle and gently soften in batches, turning two or three times. Put half the tomato sauce in an ovenproof dish, layer with aubergine, mozzarella and repeat. Top with mozzarella, salt & pepper and place in oven for 30 minutes until bubbling and golden.

Serves 2