A great vegetarian dish that can be served with a chilli-spiced warm tomato sauce if it's chilly out!


  • 2 medium aubergine
  • 2 sweet red peppers
  • olive oil for brushing
  • 2 fresh balls of mozzarella (sliced)
  • 3 tblsp flat parsley leaves
  • spicy tomato sauce:
  • 400 g canned chopped tomatoes
  • 1 tblsp olive oil
  • 2 garlic cloves (crushed)
  • 1 tsp paprika
  • 1 tsp sugar
  • 1 small red chilli (finely sliced or pinch of dried chilli flakes)


  • To make the sauce, combine the tomatoes, olive oil, garlic, paprika, sugar, and chilli with a dash of water and simmer for 15 minutes, stirring occasionally.
  • Heat a ridged grill or overhead grill.
  • Cut the aubergines crosswise into eight thick rounds.
  • Cut four ‘walls’ from each red pepper, discarding the inner core and seeds. Brush the vegetables with olive oil and grill on both sides until tender and well-marked.
  • Drain the mozzarella and cut into 8 slices.
  • Make small stacks of aubergine, mozzarella and red pepper and place under the grill for 1 minute to melt the mozzarella.
  • To serve, double-up the stacks, placing four on top of the other four.
  • Spoon the spicy tomato sauce over and around and scatter with parsley.

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