Ingredients
The following ingredients have 4 Servings
- 4 red capsicums
- 3 large (about 1.5kg) eggplants
- 150g grated parmesan, plus extra to serve
- 1 cup (70g) fresh white breadcrumbs
- 1 carrot, peeled
- 1 onion, peeled
- 1 celery stalk
- 4 tablespoons olive oil, plus extra to drizzle
- 2 garlic cloves, crushed
- 1L (4 cups) tomato passata (sugo)
- 1 cup torn fresh basil leaves
- 400g mozzarella or bocconcini, sliced
Instruction
- Preheat the oven to 200°C.
- Place whole capsicums and eggplants on a baking tray and roast in the oven for 40 minutes. Set aside eggplants to cool. Place capsicums in a sealed, plastic bag and set aside for 30 minutes. Once cool, peel and discard the skins and seeds. Halve capsicums and trim ends. Cut eggplants into 1cm slices, transfer to a colander and sprinkle with salt. Sit a plate on top and weigh down with a large can. Set aside for 15 minutes. Rinse, then pat dry with paper towel.
- Combine parmesan and breadcrumbs in a bowl and set aside.
- Place carrot, onion and celery in a food processor and process until very finely chopped. Heat 2 tablespoons oil in a frying pan over medium heat, add the vegetables and cook, stirring, for 2-3 minutes. Add garlic and tomato passata and season. Stir to combine. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until quite thick. Stir in basil and set aside.
- Brush both sides of eggplant with remaining oil. Heat a chargrill pan to hot, add eggplant and cook over high heat for 2-3 minutes each side until cooked through.
- Preheat oven to 180°C. Grease a 20 x 30cm baking dish and cover base with a little sauce. Top with a layer of eggplant, then a third of the parmesan crumbs. Layer with half the capsicum and mozzarella. Repeat with remaining ingredients, finishing with a thin layer of tomato sauce and sprinkling of crumbs. Drizzle with a little oil and bake for 30 minutes until light golden. Serve sprinkled with extra parmesan.
