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)


  1. 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.
  2. Heat a ridged grill or overhead grill.
  3. Cut the aubergines crosswise into eight thick rounds.
  4. 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.
  5. Drain the mozzarella and cut into 8 slices.
  6. Make small stacks of aubergine, mozzarella and red pepper and place under the grill for 1 minute to melt the mozzarella.
  7. To serve, double-up the stacks, placing four on top of the other four.
  8. Spoon the spicy tomato sauce over and around and scatter with parsley.

This recipe is courtesy of Jill Dupleix.