Ingredients
olive oil
2 garlic cloves , thinly sliced
2 x 400g tins chopped tomatoes
1 cinnamon stick
1 small bunch basil , shredded
3 medium aubergines
2 balls mozzarella , sliced
a handful grated Parmesan (or vegetarian alternative)
Preparation
Heat the oven to 180C/fan 160C/gas 4.
Heat 2 tbsp oil in a pan, add the garlic and gently sizzle for 2 minutes.
Add the tomatoes and cinnamon and simmer for 15 minutes until thickened.
Stir in the basil and season.
Slice the aubergines lengthways about 1/2cm thick.
Brush both sides with oil, season and griddle (chargrill), turning a few times until completely tender (you could also do this in a non-stick frying pan). It’s important to get the aubergine as tender as possible, so give it time.
Remove the cinnamon stick and put a few spoonfuls of the sauce in the bottom of an ovenproof dish.
Cover with the aubergine and mozzarella then repeat, ending with a thin layer of sauce (you’ll have roughly 3-4 layers).
Sprinkle with Parmesan and bake for 30-40 minutes until bubbling and golden.
