- 750 g aubergines, cut into 1cm (½in) cubes
- 1 good pinch of salt and pepper
- 250 g courgettes
- 5 tbsp extra virgin olive oil
- 1 big red onion, peeled and finely sliced
- 4 bushy sprigs of thyme, leaves only
- 6 garlic cloves, crushed
- 4 medium tomatoes, chopped
- 3 tbsp red wine vinegar
- 3 big handfuls of basil
- 50 Good Carma Foods Flavour Fusion Parmesan alternative
- Put the aubergine bits in a colander, toss them lightly with a sprinkling of salt and leave for 30 minutes. This isn’t essential, but there can be a latent bitterness, and salting helps draw out the juices. When they’ve had their time, rinse them under the tap and pat dry with a bit of kitchen paper.
- Slice the courgettes lengthways with a potato peeler into thin ribbons, and toss with a splash of oil and some salt. Keep to one side. Preheat the oven to 180°C/350°F/gas mark 4.
- Meanwhile, heat 2 tablespoons extra-virgin olive oil in a large frying pan and add the onion, half the thyme leaves and a pinch of salt. Cook for 5–6 minutes over a medium heat, until soft but not brown. Turn the heat up high, add another 3 tablespoons olive oil to the pan and throw in the aubergines and garlic. Cook, stirring constantly at first, for 8–10 minutes, or until the aubergine is soft and starting to brown. Add the chopped tomatoes and vinegar, stir in and bubble away over a medium heat for 4–5 minutes, until everything is soft, then mix in the torn basil leaves and half the grated Parmesan and cook for another minute or so. Season generously.
- Spread the aubergine mixture evenly across the bottom of a gratin dish, 23 x 23cm (9 x 9in). Top with the ribbons of courgette, overlapping them slightly in a single layer, then sprinkle with the remaining Parmesan and thyme. Splash with a few streaks of olive oil. Bake for 40–45 minutes, or until golden brown on top and bubbling at the edges.