Parmigiana di Melanzane

Ingredients

        3 medium aubergines (about 750g)
        2 cloves of garlic, thinly sliced
    1 can chopped tomatoes (400-500g)
   1 tbsp tomato puree
    1 tsp sugar
a handful basil leaves (chopped)
     250g mozzarella cheese (in ½cm dice)
      75g parmesan cheese (grated)
          salt and black pepper
          olive oil for frying

Method

1. Fry the garlic very gently in two tablespoons of olive oil for a couple of minutes (don't let it colour).

2. Add the tomatoes, tomato puree and sugar to the garlic. Seasom with salt and pepper and cook to reduce.

3. Slice the aubergines (½ to 1cm) and fry in plenty of oil until browned on bothe sides. Drain on kitchen roll.

4. Place the aubergine slices in an oven-proof dish. Don't pile them up too thickly.

5. Cover with the tomato sauce and then the cheeses.

6. Bake at 160C for about 30 minutes.

Serves four.

This recipe is adapted from one in Claudia Roden's "The Food of Italy".