There is some controversy as to wether this dish comes from Northern Italy or Southern Italy, my money is on the South, but who knows my version is a combination of the classic Italian dish crossed with the French Aubergine a la Provencal as it has a more robust breadcrumb topping that gives a lovely contrast of textures.
Its something of a favourite amongst my Vegetarian chums perhaps because it does feel like a proper main course. In the main I use this dish as a vegetable side dish with grilled meats, just wonderful as an accompaniment to BBQ's though especially with Boulangere Potatoes.
Start with some Olive Oil in a pan and sweat down your Onions and Garlic for around 15 minutes at a low heat, add at least a tablespoon of dried Oregano, sounds a lot but it isn't and finely chopped stalks of Parsley. Cook that out for another few minutes and add a can of Tomatoes and a can of chopped Tomatoes put the lid on, turn the heat right down and cook for about half an hour until it is sweet and reduced crushing the tomatoes with a wooden spoon and stirring from time to time, Season and add a splash of Red Wine Vinegar.
Like Jamie I prefer to Griddle my slices (Lengthwise) of Courgette and Aubergine so they get those lovely charred lines across them.
Take an earthen wear Dish and add a ladle of the Tomato Sauce grate some fresh Parmesan add a layer of Aubergine and Courgette repeat until the Dish is full. Top with more Tomato Sauce Parmesan and a cup or two of Breadcrumbs swirl the top with Olive Oil and add some fresh Oregano Leaves place in a preheated Oven at 200c for 30 to 40 minutes.
Delicious and so easy the flavours marry together beautifully and the crunchy texture of the breadcrumbs a delight.
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