Ingredients
- 3 aubergines approx. 1000 g
- 1 clove of garlic
- 250 g water
- 1 vegetable stock cube
- 15 g extra virgin olive oil
- 1 tbsp. tomato paste
- 2 cans of tomatoes, cut into pieces
- 1 tbsp. tomato paste
- 2 cans of chopped tomatoes
- 1 tbsp. fresh thyme (chopped)
- 2 tbsp. fresh basil (chopped)
- 1 tbsp dried oregano
- 1 tbsp. sugar
- 125 g mozzarella cheese
- 150 g parmesan cheese in pieces
- 20 g pine nuts
- salt, pepper
Instructions
- Put the parmesan in the bowl and grate for 10 seconds on speed 10. Transfer to a bowl and set aside.
- Place the garlic in the bowl and chop for 5 seconds on speed 5. Scrape down the sides of the bowl with the spatula.
- Add the olive oil and fry for 5 minutes at 120 °C, speed 1, without the measuring cup.
- Add the tomato paste, 2 cans of chopped tomatoes, sugar, water, stock cube, thyme, basil, oregano and salt and cook for 20 minutes at 100 °C, speed 1.
- Meanwhile, cut the aubergines into thin slices and fry in a grill pan for 2 – 3 minutes on each side until they have a striped pattern.
- Cut the mozzarella into slices
- Preheat oven to 200°C.
- Cover the base of a large baking tin with a little tomato sauce. Save 1/3 of the Parmesan for later. Cover the sauce with 1 – 2 layers of aubergines, add tomato sauce and then mozzarella and parmesan. Repeat until all the sauce and aubergines are used, finishing with a layer of tomato sauce. Top with the remaining parmesan and pine nuts. Bake for 25 – 30 minutes.
Recipe & Picture: Liz Sinner
