This delicious vegetarian dish is full of flavour - tomatoes, extra-virgin olive oil, aubergines, capers and anchovies all join together to create a richly flavoured dish, perfect for serving with ciabatta bread to mop up all the delicious sauce.
- 1 aubergine
- 250ml extra-virgin olive oil
- 2 red peppers
- 1 medium onion
- 2 garlic cloves
- 1 x 400g tin chopped tomatoes
- 8 tbsp. tomato puree
- 7 tbsp. brown sugar
- 4 tbsp. each balsamic vinegar and red wine vinegar
- 1 tbsp. each freshly chopped basil and oregano
- 8 anchovy fillets
- 3 tbsp. capers, drained
- 1 tsp. each salt and black pepper
- 100g parmesan cheese
- 8 slices mozzarella cheese, either fresh buffalo mozzarella or processed
Slice the aubergine. Finely chop the onion. Slice the red peppers in half and remove the seeds and pith. Slice intro strips. Mince the garlic cloves. Finely chop the achovy fillets.
Preheat oven to 180C. Heat half the oil in a frying pan and add the aubergine. Fry on either side until golden brown and cooked through. Place into the bottom of an oven dish. Add the peppers to the pan and fry until tender, then use to top the aubergines. Cover with the mozzarella.
Add the rest of the oil to the pan. Add the onion and garlic cloves and fry until golden brown and sweet. Add the chopped tomatoes, basil and oregano and simmer for 5 minutes, then add the tomato puree, brown sugar, balsamic vinegar and red wine vinegar and simmer for another 10 minutes. Add the anchovy fillets and capers and simmer for 1-2 minutes. Season with salt and pepper and then pour the sauce over the mozzarella.
Add the parmesan cheese. Bake the dish for 20-25 minutes in the preheated oven until golden and bubbling.