Here’s another meat free offering for your bad selves. Don’t worry, I’m not going veggie, but this baked aubergine classic is a winner, and might even make it into my top 5 Italian dishes. Failing that comfortably top 10.
The mozzarella and the aubergine give great texture to the dish, and I like to griddle my aubergine before layering to add a bit of a smokey flavour.
Lets do this.
Ingredients (serves 2)
2 tins of chopped tomatoes
1 onion, finely chopped
2 large cloves of garlic, finely chopped
1/2 glass of white wine
1 tablespoon tomato puree
Small bunch of fresh basil
1 large aubergine, or 2 small
180g mozzarella
Salt & pepper
Parmesan
Olive oil
