Aubergine, tomato and mozzarella stacks
| Serves: | 4 |
| Cooking Time: | 40 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 2 onion, finely chopped
- 2 cloves garlic, finely sliced
- 3 red peppers, halved
- 1 small yellow pepper, finely chopped
- 1/2 tsp dried oregano
- 1 tsp dried thyme
- 1 400g tin chopped, peeled tomatoes
- 50 ml tomato paste
- 2 x 350 g brinjals, cut into wedges
- olive oil, to drizzle
- salt and pepper to taste
- 200g soft mozzarella, thinly sliced
- 15 g fresh basil leaves, chopped
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pre-heat the oven to 200°c.
- Heat a saucepan over medium heat then sauté the onion in a splash of olive oil until soft and translucent.
- Add the garlic, peppers and herbs and allow to fry for another 5 minutes then add the tomatoes and tomato paste.
- Lower the heat and allow to simmer for 10-15 minutes until the vegetables are soft and fragrant.
- Season to taste and remove from the heat.
- To make the roasted aubergines, place the aubergine slices on a roasting tray then drizzle with olive oil and season with salt and pepper.
- Place in the oven and allow to roast for 15-20 minutes until they are golden brown and almost cooked through.
- Layer the aubergine slices with tomato sauce and slices of mozzarella then place back in the oven and allow to bake for 5 minutes until the mozzarella melts.
- Remove from the oven then serve with fresh basil leaves.
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