Ingredients
2 aubergines
400g cherry tomatoes, cut in half
1 red pepper, deseeded and diced.
2 cloves garlic, peeled and lightly crushed.
Large bunch basil
100ml olive oil
2 tablespoons oregano.
200g mozzarella cheese, sliced.
75g black olives
100g Parmesan
4 cloves of garlic, peeled and sliced
100ml olive oil
8 French stick slices of bread
Method
- Using a sharp knife cut aubergines lengthways and cut crisscross Into the flesh.
- Place aubergines on baking tray skin side down, flesh side up.
- Drizzle over the olive oil, season with sea salt and freshly ground black pepper.
- Place in preheated oven at 200° for 25/30 minutes.
- Remove, let cool a little.
- Heat a saucepan over moderate heat, add a little olive oil and the red peppers, gently cook for 2 minutes, add the tomatoes, lightly crushed garlic, oregano and a stem of the basil leaves.
- Season and turn heat to low, cover with a lid and gently simmer for 5 minutes.
- Remove from heat.
- With the back of a fork gently crush the flesh of the aubergines, spoon over the tomato mixture the black olives, the mozzarella slices and grate over the parmesan. Place in pre-heated oven at 180° for 10 minutes.
- Heat a pan add 100ml olive oil, add sliced garlic and gently cook for 2 minutes, add the sliced bread and brown on both sides.
- Place the aubergines on a plate with the garlic bread and a salad.
