Here is a recipe for a lovely vegetarian gratin that can easily be adapted to work for meat eaters too.
4 Tablespoons Filippo Berio Extra Virgin Olive Oil
2 Red Onions Finely Sliced
2 Cloves of Garlic Finely Chopped
2 Teaspoons Oregano
750g Aubergine cut into 1cm Cubes
400g Tin Chopped Tomatoes
2 Tablespoon Balsamic Vinegar
3 Tablespoon Fresh Basil Roughly Chopped
100g Parmesan Cheese Finely grated
300g Courgettes cut into Ribbons
200g Mozzarella Balls
Preheat your oven to 1800
Heat 2 tablespoons olive oil in a large saucepan & add the onion, garlic & half of the oregano.
Over a medium heat, slowly sweat the onion & garlic mix for about 5 minutes or until onion is tender & translucent.
Turn up to a high heat, add the rest of the olive oil & aubergine & cook for a further 3-4 minutes or until aubergine is nearly cooked.
Add the tomatoes & vinegar & simmer for 2 minutes.
Stir in the basil & half the Parmesan.
Spread half the mix over the bottom of an over proof dish, followed by a layer of the courgette ribbons & then repeat to give layers similar to a lasagne.
Tear the mozzarella & evenly spread over the top of the courgette ribbons.
Scatter over the remaining Parmesan & then drizzle with extra virgin olive oil & pop into the oven for 15 minutes or until golden brown & bubbling.
For a slight variation replace the mozzarella with Gorgonzola & sprinkle with deep fried sage leaves & toasted walnuts.
For the meat eaters add some nice big pieces of an Italian spiced sausage to the mix.
Food in season
Fruit & Nuts
Vegetables & Herbs
Brussels Sprouts, Cabbages, Cauliflower, Celeriac, Chicory, Jerusalem Artichokes, Kale, Leeks, Parsnips, Potatoes, Purple Sprouting Broccoli, Swede
Meat & Game
Goose, Guinea Fowl, Hare, Mallard, Partridge, Rabbit, Venison, Wood Pigeon
Brill, Clams, Cockles, Haddock, Halibut, Hake, John Dory, Lemon Sole, Mussels, Oysters, Salmon
Suzanne is a professional chef, wife & mother who has lived in East Dulwich all her life!
This article first appeared in the February 2016 issue of SE22 magazine.