Here's a summer lunchtime idea for anyone who loves eggplant and tomatoes...

Aubergine Stack with Fresh Tomato Sauce
serves 4

2 medium aubergines
2 tablespoons olive oil
1 clove garlic, peeled and cut into slivers
4 large tomatoes, sliced in 8mm (1/3 inch) thick rounds
salt and freshly ground black pepper
about 12 large leaves fresh basil, shredded plus extra for garnish
2-3 teaspoons black olive paste or finely chopped black olives
200g (7 oz) mozzarella, sliced in 5mm thick rounds

Gently heat the olive oil with the garlic, then set aside to infuse. Slice the
aubergines into 1/3 inch rounds, sprinkle them with salt and leave for about 30 minutes to disgorge any bitter juices.

Rinse the aubergines and pat dry. Brush each slice on both sides with the garlic-infused oil. Either under a pre-heated grill (broil) or on a ridged griddle pan, cook the aubergine slices on both sides until brown.

Assemble the stacks: use the largest aubergine round as the base, place a tomato slice on top, season with salt, pepper and shredded basil. Smear black olive paste or sprinkle chopped olives on a mozzarella slice and place on top of the tomato. Repeat the layers twice more, finishing with an aubergine round. Garnish top aubergine with diced tomato and a basil leaf. Serve with fresh tomato sauce drizzle around the stack.

Fresh Tomato Sauce

4 medium tomatoes, skinned, seeded and diced
1 tablespoon extra virgin olive oil
1 teaspoon red wine or balsamic vinegar
about 10 leaves fresh basil, shredded
salt and freshly ground black pepper

Mix the olive oil with the vinegar. Reserving a tablespoon of tomato for garnish, stir in the remaining diced tomato and shredded basil leaves. Season with salt and pepper.

Maryan
New Zealand