Ingredients :
- For the tomato sauce:
- 500 ml tomato passata or 2 tins of good quality tomatoes
- 1 little olive oil
- 2 cloves garlic, peeled and finely chopped
- 1 tsp Dijon mustard
- 1 tbsp. tomato puree
- 1 tsp honey
- 1 tsp chilli puree (pepperoncino)
- salt and pepper
- a few sprigs fresh oregano, leaves stripped and finely chopped or 1 tsp dried
- For the melanzane (to serve 2):
- 2 medium aubergines
- sea salt
- olive oil
- 2 balls buffalo mozzarella, drained and dried in paper towels, or 200g cooking mozzarella
- 5-6 tbsp. freshly grated Parmesan
- a few sprigs fresh basil
Method :
- Wash and slice the aubergines into 1cm discs, sprinkle with salt and leave for half an hour in a colander. This step is not essential, aubergines don’t taste bitter these days but I find the process does improve their texture. They might discolour a little but ignore it – after all they will end up buried in the tomato sauce.
- Make the tomato sauce: heat up a couple of tablespoons of olive oil in a medium sized pan and add the garlic. Let it only just start to sizzle and pour in the passata. Add all the remaining ingredients, making sure the sauce is seasoned well with salt and pepper, cover with a lid (it will splatter tremendously) and cook on low heat for at least 40 minutes. It should thicken quite a bit. If using tinned tomatoes, mash them halfway through the cooking with a potato ricer to get smooth sauce.
- Rinse the aubergine slices and pat them dry with paper towels. Heat up a griddle or a frying pan to medium heat. Brush the aubergine slices with oil on both sides and fry them in batches until soft and charred/coloured. Drain on paper towels.
- To build the melanzane, spread a little sauce at the bottom of the dish or dishes (if you’re going to serve it in individual dishes), top with half the aubergine slices in a single layer, torn or sliced mozzarella, torn basil leaves and a third of the Parmesan. Do another layer in the same order ending with more sauce and cheese, if you have any left.
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