(5.0⭐️)
Medium effort show-stopper meal that is well worth the time. Follow these instructions and you'll find yourself in Juicy Town.
At A Glance
| Quick | Look |
|---|---|
| Serves | 4 |
| Time | 1 hr 30 min |
| Calories | x kcal/serving |
What You'll Need
| Ingredients | Quantity |
|---|---|
| Aubergines (large) (sliced) | x3 |
| Plain All-Purpose Flour | x |
| Red Onions (diced) | x2 |
| Fresh Parsley | 1 bunch |
| Capers | 2 tablespoons |
| Pitted Kalamata Olives | 2 tablespoons |
| Red Wine Vinegar | 4 tablespoons |
| Tinned Plum Tomatoes | x3 |
| Mozzarella Balls (sliced) | x3 |
| Grated Parmesan | to taste |
| Olive Oil | as needed |
| Salt & Pepper | to taste |
| Sugar (caster or granulated) | 2 teaspoons |
Method
Preparation
- Preheat oven to 180°C (fan).
- Slice the aubergines lengthways into strips and layer them on a tray. Sprinkle each layer with salt and leave for 15–20 minutes to draw out excess water.
Roasting the Aubergines
- After resting, dust each slice of aubergine in a bowl of plain flour.
- Place slices on a baking tray in a single layer (do not stack). Season with salt, pepper, and a drizzle of olive oil.
- Roast in the oven for ~20 minutes, until slightly browned.
Tomato Sauce
- While the aubergines bake, dice the red onions and sauté in a pan with olive oil until softened and translucent.
- Add chopped parsley (reserve some for garnish), the capers, chopped olives, and red wine vinegar. Cook until the vinegar evaporates.
- Add the tinned tomatoes and simmer for ~10 minutes until thickened.
- To thicken further, stir in a little flour if needed.
- Season with salt, pepper, sugar (Note 1), and extra parsley to taste.
Assembling the Bake
- In an oven dish, layer as follows:
- Base layer of aubergine slices.
- Spread of tomato sauce.
- Another layer of aubergine.
- Sliced mozzarella.
- Repeat layers until ingredients are used, finishing with aubergine, then mozzarella on top.
- Sprinkle generously with grated parmesan, drizzle with a little olive oil, and season lightly with salt & pepper.
- Bake for ~30 minutes, or until the cheese topping is golden and bubbling.
Service
- Allow to rest for 10 minutes before serving (Note 2).
Notes
Note 1: There is generally a bitter taste to the sauce before finishing. Adding one to two teaspoons of sugar balances the acridity and pairs nicely with the red wine vinegar to make it extra juicy.
Note 2: Resting the dish before serving helps it set, making cleaner portions when cut.
Serve with white fish and a simple green salad for a balanced meal.