Evening all! Lovely dinner this evening - aubergines and courgettes layered with garlicky tomato and pancetta sauce
2 aubergines, sliced into rounds
2 courgettes, sliced on the diagnonal
1 carton chopped tomatoes
1 onion/4 echallion shallots, diced
2 large cloves of garlic
1 green chilli, chopped
1 pack pancetta,thinly sliced
1 pack mozzarella, finely diced
125g grated mature cheddar
lots of olive oil, salt and pepper, dried oregano
Fry the aubergine rounds in lots of olive oil - you will have to do this in batches - until golden brown on either side; season each batch as you fry them
Once the aubergines are fried, fry the courgettes until lightly browned
While you're frying the aubergines and courgettes, make the tomato sauce:
- soften the onions in the oil, with the pancetta and the chilli and cook till it's all softened and the onions are starting to brown
- season with salt and black pepper and the oregano
- add the tomatoes, bring to the boil, and then reduce to a simmer
- using a garlic press, add the garlic and simmer gently for 5 minutes or so
To create the dish:
In an oven dish, create layers of aubergine, courgettes, tomato sauce and mozzarella, aiming to finish with a layer of aubergine. Top with the graded cheddar, and then bake in a hot oven for 20 minutes.