AUBERGINE MOZZARELLA RECIPES

1. Preheat a griddle pan or barbecue.
2. Trim and slice the aubergines 1cm thick. Peel and finely chop the onion, and peel and finely slice the garlic.
3. Place a large pan on a medium heat with 2 or 3 lugs of olive oil, add the onion, garlic and dried oregano, then cook for 10 minutes, or until the onion is soft and the garlic has a tiny bit of colour.
4. If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh.
5. Add the tomato flesh or tinned tomatoes to the onion pan, give the mixture a good stir, then put a lid on and simmer slowly for 15 minutes, or until thickened and reduced.
6. Grill the aubergines on both sides until lightly charred – you'll need to work in batches.
7. Season the tomato sauce carefully with sea salt, black pepper and a tiny swig of wine vinegar, then pick in the basil. You can leave the sauce chunky or you can purée it.
8. Spoon a layer of tomato sauce into a 15cm x 25cm baking dish, then add a fine scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
9. Pick and finely chop the oregano, then toss with the breadcrumbs and a little olive oil, then sprinkle on top of the Parmesan. Tear over the mozzarella (if using).
10. Bake at 190°C/375°F/gas 5 for 30 minutes, or until golden, crisp and bubbly – it’s best eaten straight away, but it can also be served cold.

Preheat the oven to 180ºC/fan 160ºC/gas mark 4. Brush the aubergine slices all over with 2 tablespoons of the oil. Arrange in a single layer on a large baking tray and bake for 10 minutes.

Meanwhile, heat the remaining oil in a pan, add the garlic and cook for 2 minutes. Stir in the chopped tomatoes, tomato sauce, basil and some freshly ground black pepper. Simmer for 10-12 minutes until thickened.

Spoon a little of the sauce into a 1.5 litre oven proof dish. Add a layer of aubergine slices then top with some mozzarella. Repeat until everything is used up. Sprinkle with the hard cheese; bake for 20 minutes.

Garnish with the extra basil and serve with the bread and salad on the side.

1. Trim and cut the aubergine into large chunks. Heat a couple of lugs of olive oil in a large pan over a medium heat, add the aubergine, oregano and a little sea salt, then toss to coat.
2. Turn the heat up to high and cook for 4 to 5 minutes, giving the pan a shake every now and then.
3. While that’s ticking away, peel and finely chop the onion and garlic. Pick and chop the parsley leaves and finely chop the stalks, then roughly chop the tomatoes.
4. When the aubergine is golden all over, add the onion, garlic and parsley stalks, then cook for a further 2 minutes – if the aubergine gets too dry, add a little more oil to the pan.
5. Drain and add the capers, destone and add the olives, then drizzle over the vinegar.
6. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes, or until the aubergine is tender.
7. Put the couscous into a bowl, add a pinch of salt and just cover with boiling water, then pop a plate on top and leave to fluff up.
8. Lightly toast the almonds in a dry pan over a medium heat for 1 to 2 minutes, or until golden, keeping them moving.
9. Use a fork to fluff up the couscous and stir through half the chopped parsley.
10. Season the stew to taste, then drizzle with extra virgin olive oil.
11. Serve the stew with the couscous and sprinkle with the almonds and remaining parsley.

1. Trim and cut the aubergine into large chunks. Heat a couple of lugs of olive oil in a large pan over a medium heat, add the aubergine, oregano and a little sea salt, then toss to coat.
2. Turn the heat up to high and cook for 4 to 5 minutes, giving the pan a shake every now and then.
3. While that’s ticking away, peel and finely chop the onion and garlic. Pick and chop the parsley leaves and finely chop the stalks, then roughly chop the tomatoes.
4. When the aubergine is golden all over, add the onion, garlic and parsley stalks, then cook for a further 2 minutes – if the aubergine gets too dry, add a little more oil to the pan.
5. Drain and add the capers, destone and add the olives, then drizzle over the vinegar.
6. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes, or until the aubergine is tender.
7. Put the couscous into a bowl, add a pinch of salt and just cover with boiling water, then pop a plate on top and leave to fluff up.
8. Lightly toast the almonds in a dry pan over a medium heat for 1 to 2 minutes, or until golden, keeping them moving.
9. Use a fork to fluff up the couscous and stir through half the chopped parsley.
10. Season the stew to taste, then drizzle with extra virgin olive oil.
11. Serve the stew with the couscous and sprinkle with the almonds and remaining parsley.