Patricia shows you how to make a beautiful, vegetarian dish with aubergine, tomato sauce and two types of cheese.
She pairs it with Scarlatti’s – Sonata in G minor, commonly called the ‘Cat Fugue’.
Ingredients and instructions
6 aubergines
8 ozs. Mozzarella cheese grated
4 ozs. parmesan grated
Olive oil *, salt, pepper
Tomato sauce – small cup olive oil
2 cloves garlic
28 ozs. tin tomatoes (i.e. 2 ordinary size tins)
4 tabsps. tomato puree
Salt, pepper, sugar
Oregano
Make tomato sauce by putting all ingredients in a saucepan and cooking for half an hour. Then add oregano. Slice aubergines and leave to drain for 1 hour. Fry in oil until golden brown. Layer aubergine, followed by mozzarella , then tomato sauce and parmesan in a dish. Continue until all the ingredients are used. Bake at 150 C. for 45 mins.
*This is very rich and I prefer sunflower oil.
For non-vegetarians chicken pieces, browned in oil, can be added
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