Cheesy, rich, tomatoey. One for the veggies. Perfect for a dinner party.
Dehydrating your veg – before you grill courgettes and aubergines, leave them in salt for a bit. It draws out the moisture, and intensifies the flavour.
Building your parmagiana – there is no exact science to this – just try to split your layers up evenly. But don’t worry over it, it will taste delicious either way!
COOKING TIME (INCLUDES PREPARATION TIME): 1 HOUR
- 3 x 400 Gram Tins of Chopped Tomatoes - £1.20
- 1 Jar Pitted Black Olives - £0.75
- 2 Balls of Mozzarella - £1.40
- 4 Cloves of Garlic - £0.30
- 1 Bunch of Basil - £0.70
- 1 Red Chilli - £0.60
- 1 Block of Parmesan - £2.00
- 4 Courgettes - £1.20
- 3 Aubergines - £1.80
- Total Cost: £9.95 – This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Preheat oven to 180°C/356°F.
- Cut the aubergines and courgettes into long strips.
- Leave them in a bowl and cover in salt. This will dehydrate them, which will intensify the flavour.
- While these are dehydrating add 4 chopped garlic cloves, a whole chopped red chilli and a big handful of black olives into a pan with a drizzle of olive oil. Allow these to soften, and then add the 3 tins of tomato sauce, salt and pepper. This sauce now needs to reduce and thicken.
- While this is happening, place your strips of aubergine and courgettes on a griddle pan and grill until soft and charred. Take them off the heat and let them rest.
- Once the tomatoes resemble a rich, thick sauce (it mustn’t be too runny, or the final dish won’t set firmly enough), take it off the heat.
- Spoon some of the sauce into an oven dish.
- Then, layer up with courgette, aubergine, mozzarella, tomato sauce and basil – keep repeating until dish is full. Finally add a layer of mozzarella and Parmesan.
- Place the dish in the oven, and leave for 35 minutes, or until the top cheese layer is golden and bubbling. Serve with your remaining basil leaves.