March 2005, Melezane

Martin, from Romana Delicatessen and Cafeteria has supplied a vegetarian dish that is typically Mediterranean.

Ingredients:

1kilo Italian tomatoes, chopped
2 tsp dried oregano
large bunch fresh basil
2 tsp olive oil plus some for frying the aubergine
3 large aubergines
250 gm finely chopped mozzarella cheese
100 gm grated parmesan
seasoning

Method:

Put the tomatoes, 1 tsp oregano, basil and oil in a large pan and cook on a low heat for 2 - 3 hours. Slice the aubergines into ½ inch slices and soak in water for 2 hours. Drain the aubergines and dry, then fry in oil and oregano until just starting to go soft. The aubergine will soak up the oil. If you prefer, brush the aubergine with oil and grill on both sides. In a large baking dish make 3 layers of aubergine covered in tomatoes, topped with mozzarella and parmesan. Place in an oven and bake for 40 minutes

Serve with finely chopped fresh garlic in good olive oil, chunks of crusty bread and a glass of Casa de la Ermita, our Wine of the Month