Vegetarian mains
Aubergine casserole
'A delicious and filling summer dish. I like it hot, but the Sicilians told me firmly that it should be eaten cold, with plenty of crusty Greek bread to mop up the juices.' (Guy Watson).
Ingredients
- 3 medium aubergines
- 4 medium-large potatoes
- 120ml olive oil
- 2 garlic cloves, roughly chopped
- 2-3 bay leaves
- 2 onions, chopped
- 2 large beef tomatoes, skinned and chopped
- ½ tbsp sugar
- salt and pepper
Method
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Step 1
Cut the aubergines into quarters lengthwise, then cut each quarter in half. Spread out in a colander and sprinkle with salt. Leave for 30 minutes or so to drain. Wipe dry.
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Step 2
Peel the potatoes and cut into large chunks. In a large frying-pan fry the potatoes in the olive oil over a moderate heat until golden brown and three quarters cooked. Transfer them to a flameproof casserole or large saucepan.
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Step 3
Fry the aubergines in the same oil until tender and browned. Lay the aubergines on top of the potatoes. Add 1 clove of garlic and the bay leaves.
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Step 4
Fry the onions and remaining garlic gently in 2 tablespoons of the oil until tender and lightly browned. Add the tomatoes and sugar, salt and pepper. Simmer gently for 15 minutes. Pour over the aubergines and potatoes.
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Step 5
Cover, leaving a small gap for steam to escape, and simmer gently for 20-30 minutes stirring occasionally until the potatoes are cooked and sauce is thick. Serve hot or cold.
