Italian Aubergine Gratin

Charmaine Lu -

  • 3 tbsp olive oil
  • 2 chopped garlic cloves
  • 1 tsp oregano
  • 400g tin of chopped tomatoes
  • 2 sliced aubergines
  • 1 sliced red onion
  • 750g sliced new potatoes
  • 150g mozzarella, torn into chunks
  • 2 tbsp breadcrumbs
  • 30g grated parmesan
  • Preheat the oven to 200C. Heat a tbsp of oil in a large pan and cook the garlic for a minute or two. Add the tomatoes and oregano, simmer for 15 mins, then season to taste. Meanwhile, toss the onion and aubergine with the remaining oil and place in a single layer in a roasting tin. Roast for 20 mins.
  • Layer the tomato sauce, aubergines and potatoes in a deep dish. Scatter with mozzarella, then season with black pepper and repeat until all the ingredients are used up. Finish with a little more sauce and scatter the top with breadcrumbs and mozzarella. Bake for 50 mins, then serve.
90 mins
4 serving