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Aubergine Parmegano

SERVES: 4 – 6
PREP TIME: 30 MINUTES
STOVE TOP TIME: 25 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • Oil for frying
  • 5 medium aubergines, cut into thin slices
  • 2 onion, chopped
  • 4 cloves garlic chopped
  • 3 x 400g tin chopped tomato
  • 15ml mixed herbs
  • 250ml grated parmesan cheese
  • Salt and pepper to taste
  • 30ml sugar

DIRECTIONS

  1. Heat some oil in a frying pan and fry the seasoned aubergine slices in oil until lightly brown. Remove and drain on paper towel.
  2. In the same pan, fry the onion and garlic until golden.
  3. Add the tin of chopped tomatoes, herbs, sugar and salt and pepper to taste.
  4. In a medium sized pot with a lid, lay 1/3 of the aubergine slices. Top with 1/3 of the tomato and onion mix and 1/3 of the parmesan.
  5. Repeat the layers, ending with parmesan.
  6. Place the pot on the stove and bring to the boil.
  7. Close the pot with its lid and simmer for 5 mins.
  8. Place the sealed pot in the Wonderbag on a mat or cloth, seal and leave to cook for 2 hours.
  9. Garnish with parsley and serve with crusty ciabatta or salad.