Tomato Aubergine & Mozzarella Bake

This is a very easy to make vegetarian dish. It is delicious and can be served hot or cold.
Preparation time 25 minutes
Cooking time 30-40 minutes
  • 2 medium aubergines
  • 1 large onion
  • 4 tablespoon olive oil
  • 2 clove garlic
  • 14oz (400g) tinned plum tomatoes
  • 1 glass red wine
  • 1 teaspoon oregano
  • 8oz (225) Mozzarella cheese
  • 2oz (50g) grated parmesan cheese
  • Salt and ground black pepper
Pre-heat oven to  gas 7 (425F 220C)
Cut the aubergines into 1/4 inch (6cm) slices, cut of the stalks. Place in a colander and sprinkle with salt, place a heavy weight on top of the them, leave for 20 minutes.
To make the sauce, peel and chop the onion and fry in 1-2 tablespoon of olive oil for about 5 minutes. Peel and crush the garlic and add to the pan together with the tomatoes and their juices. Add the oregano and red wine, stir and cook for 15-20 minutes, or until the mixture ha reduced to a thick puree type mixture. Stir occasionally, season with salt and pepper.
Rinse the aubergines and pat dry with kitchen roll. Heat 2 tablespoons olive oil in a heavy based pan and fry the aubergine in a single layer, after a couple of minutes turn them over so they get browned on both  sides. You will have to do this in batches. Lift out onto a plate lined with kitchen roll. Cut the Mozzarella cheese into 1/4 inch (6mm) thick slices. Using a deep dish, layer half of the aubergine slices, pour half the sauce on top and then lay the slices of cheese on top of that. Cover with the remaining aubergine slices and the rest of the sauce, sprinkle the parmesan cheese on top. Bake for 30-40 minutes, or until the topping has turned golden brown and the mixture is bubbling. Serve at once with crusty bread.