- 2 medium eggplants
- Seasoned flour
- ¼ cup pitted Kalamata olives
- 1 red pepper
- 1 medium onion
- 100g mushrooms
- 4 cloves garlic
- 2 cans chopped tomatoes
- 1 cup red wine
- 12 tsp ground parmesan
- Fresh basil
- 4 thick slices mozzerella
- Salt and pepper
- Olive oil
Put olives, mushrooms, pepper, onion, garlic and ½ tsp salt in a food processor. Pulse until the mixture is coarsely chopped.
Cut the stalks off eggplants then slice each eggplant into six rounds. Flour the slices in the seasoned flour.
In a well oiled baking dish place the 4 biggest rounds of eggplant to make 4 individual servings. Divide a third of the processed mixture on the 4 rounds. Add 2 tablespoons of chopped canned tomatoes and a teaspoon of parmesan to each.
Place the next 4 biggest rounds of floured eggplant on top and repeat the mixture, tomato and parmesan. Repeat with the final and smallest floured rounds of eggplant and top with the remaining mixture of tomato and parmesan.
Tip the remaining tomatoes and red wine around these little stacks, season, cover tightly and cook in a 175°C oven for 80 minutes.
Remove from oven and allow to stand for 20 minutes.
Top each with chopped basil then a slice of mozzeralla. Grill until the cheese runs and begins to brown.
Serve with crusty bread and crisp greens.
Suggested wines to compliment these recipes
Cloudy Bay 2006
Forrest Estate (James Randall) 2006
Jules Taylor 2006
Boundary Vineyards Rapaura Road 2006