Preparation: 15 min
Cooking: 50 min
125 ml (½ c) olive oil
1 onion, finely chopped
2 cloves of garlic, crushed
2 x 400 g whole peeled tomatoes, chopped
2 sprigs thyme, chopped
10 ml (2 t) brown sugar
handful of basil, chopped
salt and pepper
4 aubergines, sliced
100 g mozzarella, grated
Preheat the oven to 180 °C and grease a baking dish.
1 Heat 30 ml (2 T) oil in a saucepan over medium heat. Add the onion and garlic and sauté until soft. Add the tomatoes and the thyme and simmer for 15 minutes.
2 Add the sugar and basil and season. Heat a griddle pan over high heat until smokey. Add oil to the pan and fry the aubergine slices both sides until almost soft and brown. Drain on kitchen paper.
3 Spoon a quarter the of the tomato sauce into the baking dish, followed by a layer of aubergines and sprinkle over a third of the cheese. Repeat the process, ending with the tomato sauce. Sprinkle with the remaining cheese and basil.
4 Bake for 30 minutes or until the cheese is bubbling and golden.