Eggplant with Tomato Sauce and Cheese Recipe

Ingredients

Serve 4

• 4 eggplants/aubergines

• 1 tbsp coarse salt

• 1 2/3 cups/400 ml canned tomatoes

• 4 tbsp extra-virgin olive oil

• 1 tbsp salt-cured capers, rinsed of salt and chopped

• 1 tbsp torn basil

• salt and freshly ground black pepper to taste

• 2 oz/60 g Caciocavallo or Mozzarella cheese, diced

Method:

1. Cut the eggplant into quarters. Place in a colander. Sprinkle with salt and let drain for 1 hour.

2. Place the eggplant in a baking dish, cut side up.

3. Preheat the oven to 300°F/150°C/gas 2. Place the tomatoes, oil, capers, and basil in a small saucepan.

4. Season with salt and pepper. Cook over medium heat until the sauce has reduced by half.

5. Spoon the sauce over the eggplant and sprinkle with the cheese.

6. Bake for 1 hour, or until the eggplants are tender. Serve hot.