Serves: 4
Preparation: 15 min
Cooking: 1 hour
- 3 aubergines, sliced
- 45 ml (3 T) olive oil
- 1 onion, finely chopped
- 2 cloves of garlic
- 5 ml (1 t) dried oregano
- 800 g whole cherry tomatoes
- salt and pepper to taste
- 5 ml (1 t) red wine vinegar
- handful of basil
- 100 g pecorino cheese, grated
- 150 g mozzarella
Preheat oven to 200 ⁰C.
1. Heat a griddle pan over high heat and griddle aubergine for 3 minutes on each side and set aside. Heat olive oil in a big pot over medium heat. Add the onion, garlic and dried oregano and cook until soft. Add the tomatoes and simmer for 15 minutes.
2. When the sauce has reduced, season, add the vinegar and basil and cook for 5 more minutes.
3. Spoon a thin layer of tomato sauce into an ovenproof dish, add 30 ml (2 T) pecorino cheese and a layer of aubergine. Continue layering until all the ingredients have been used.
4. Sprinkle with mozzarella cheese. Bake for 30 minutes or until golden brown.