Aubergine & potato gratin

Name: Aubergine & potato gratin
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
Ingredients: 3 tbsp olive oil; 2 garlic cloves, chopped; 1 tsp dried oregano; 400 g tinned plum tomatoes; 2 large aubergines, trimmed and sliced; 1 large red onion, finely sliced; 750 g new potatoes, scrubbed and sliced; 125 g buffalo mozzarella, torn into chunks; 2 tbsp dried breadcrumbs; 25 g Parmigiano Reggiano, freshly grated

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Serves4
CourseMain meal
Prepare20 mins
Cook1 hr 15 mins
Total time1 hr 35 mins

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Ingredients

3 tbsp olive oil
2 garlic cloves, chopped
1 tsp dried oregano
400g tinned plum tomatoes
2 large aubergines, trimmed and sliced
1 large red onion, finely sliced
750g new potatoes, scrubbed and sliced
125g buffalo mozzarella, torn into chunks
2 tbsp dried breadcrumbs
25g Parmigiano Reggiano, freshly grated

Method

Preheat the oven to 200⁰C, gas mark 6. Heat a tablespoon of olive oil in a large pan on a medium heat. Add the garlic and cook for a minute until pale golden. Add the oregano and tomatoes and simmer slowly for 15 minutes. Season to taste.
Meanwhile, toss the aubergines and onion with the remaining oil and place in a single layer in a roasting tin. Roast for 15–20 minutes until browned and tender. In a deep dish, layer the tomato sauce followed by a layer of aubergines and then potatoes. Scatter with the mozzarella. Repeat until you’ve used up all the ingredients, finishing with a little sauce. Scatter the top with the breadcrumbs and Parmigiano Reggiano. Bake for 50-60 minutes until the potatoes are tender. Serve with a green salad.