Preparation time: 25 minutes
Cooking time: 45 minutes
Oven temperature: 180°C
• 1 medium potato
• 2 large brinjals
• 15 ml olive oil
• 1 small onion, chopped
• 4 small plum tomatoes, peeled, seeded and chopped
• 2 cloves garlic, finely chopped
• 5 ml tomato paste
• oregano, thyme
• 4 bocconcini mozzarella balls
• 100 ml freshly grated Parmesan cheese
• fresh bread
1 Thinly slice the potatoes and cook in salted water until just tender. Drain and pat dry.
2 Halve the brinjals and hollow them out, leaving an edge of about 5 mm so you have a shell. Heat the oil in a pan and fry the brinjal halves with the skin side up for about 5 minutes or until golden brown. Turn over and fry on the other side for a further 3 minutes. Arrange in an ovenproof dish.
3 Cut the brinjal flesh into cubes and fry until browned. Add the onion, tomatoes, garlic and tomato paste. Season with salt and pepper, and then simmer slowly for 15 minutes.
4 Place a heaped spoonful of the filling in each brinjal ‘shell’. Add a layer of potato and top up with the rest of the vegetable mixture. Tear the mozzarella and arrange on top, sprinkle with Parmesan, cover and bake for 30 minutes. Remove the lid for the last 10 minutes so the brinjals can brown and serve at room temperature with fresh bread.