Recipe: Aubergine/Egg Plant Stacks With Tomato Sauce

The UK Vegetarian Society kindly gave me this lovely recipe:

This recipe is completely dairy free, but if you like cheese these vegetable stacks are lovely topped with a slice of griddled Halloumi. The sauce should have lots of very little pieces of tomato and pepper pieces in it to form the “confetti”.

A little olive oil
1 large aubergine / eggplant, cut into rings
2 beef tomatoes, skinned and cut into rings
1 lemon, zest only
few sprigs fresh sage
few sprigs fresh thyme
few fresh chives
salt and freshly ground black pepper
to taste balsamic vinegar

For the sauce
15ml/1tbsp olive oil
1 small onion, peeled and finely chopped
1 clove garlic, crushed
225g/8oz fresh ripe full flavoured tomatoes, skinned and finely chopped
150ml/5 fl oz vegetarian white wine
1 yellow or red (bell) pepper, roasted, skin removed and cut into strips, then across into diamonds
5ml/1tsp balsamic vinegar
To decorate chives or chive flowers

(Click here for conversion to more familiar measurements)

1. First make the sauce. Heat the olive oil in a saucepan and fry the onion gently with the garlic. Add half the chopped tomatoes and white wine and cook for 5 minutes. Blend until smooth. Mix in the rest of the chopped tomatoes and pepper pieces and 1 tsp balsamic vinegar. Season to taste.
2. Brush the griddle with olive oil and cook the aubergine slices so that they are seared with stripes. Put on one side and keep warm.
3. Grill the beef tomato slices gently.
4. Chop and mix the lemon, sage, thyme and chives together and season well.
5. On individual serving plates layer the aubergine, tomato and then the herb mix and drizzle with a little balsamic vinegar. Repeat until all the layers are used up and top with a nicely striped aubergine slice and a sprinkling of the herb mixture. Drizzle tomato confetti sauce around the plate and decorate with chives or chive flowers. Serve warm.

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