Spurred on by the arrival of Claire-Louise’s copious courgettes, here’s an adaptation of the earlier aubergine parmigiana recipe to make delicious use of them.
1 aubergine-4 courgettes-2 red peppers-sea salt-olive oil-a large onion-3 cloves garlic-3 tins tomatoes-sugar-black pepper-balsamic vinegar-lots of fresh basil-dried oregano-200g mozzarella-100g grated parmesan- 100g gruyère
Preheat the oven to 180 degrees (fan).
Cut your aubergine and courgettes lengthwise into thin slices. Slice your red peppers. Line a couple of baking trays and spread out your aubergine, courgette and pepper slices, brushing them with olive oil and sprinkling with salt.
Put the vegetables in the oven for 20 minutes until just browning.
Use a large, lidded frying pan to soften an onion and three cloves of garlic before adding three tins of tomatoes, a teaspoon of oregano and a dessertspoon of sugar. Season with salt and pepper, then simmer (lid on) for 20 minutes. At the end of twenty minutes, add a couple of teaspoons of balsamic vinegar.
Grease your baking dishes with olive oil. I like to use lots of little dishes as it makes any leftovers easier to deal with.
Put a single layer of courgette into the bottom of each dish. Sprinkle with some red pepper, fresh basil and some mozzarella slices. Put a ladleful of tomato sauce into each dish, enough to cover the courgette. Sprinkle with some parmesan and gruyère, mixed. Next, repeat the layering, but with the aubergine, fresh basil, mozzarella, tomato sauce and cheeses. Finish each dish with courgette and the mixed grated cheeses.
Put the dishes into the oven (180 degrees, fan oven) for about 20 minutes, until the mozzarella and parmesan/gruyère have melted.
Leave for five minutes before serving with more basil.