Name: Eggplant and salami parmigiana
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 2 aubergine small, thinly sliced; fresh chillies 573; salt and freshly ground black pepper; 6 salami sliced; 250 ml parmesan cheese or pecorino cheese, grated; fresh basil; 45 ml fresh chillies 573; 1 onion small, chopped; 1 celery stalks finely chopped; 3 garlic cloves, chopped; 2 oreganum chopped; 4 tomatoes ripe, seeded and chopped; 200 ml wine white or chicken stock; 450 ml tomato purée; 10 ml sugar; 10 ml vinegar balsamic; salt and freshly ground black pepper to taste

Recipe Disclaimer

Tap for method

Ingredients (17)

2	aubergine — small, thinly sliced
	fresh chillies — 573
	salt and freshly ground black pepper
6	salami — sliced
250 ml	parmesan cheese — or pecorino cheese, grated
	fresh basil

Sauce:

45 ml	fresh chillies — 573
1	onion — small, chopped
1	celery stalks — finely chopped
3	garlic — cloves, chopped
2	oreganum — chopped
4	tomatoes — ripe, seeded and chopped
200 ml	wine — white or chicken stock
450 ml	tomato purée
10 ml	sugar
10 ml	vinegar — balsamic
	salt and freshly ground black pepper — to taste

Tap for ingredients

Method:

Sauté the onion, garlic, celery and oregano in the hot oil until soft.

Add the chopped tomatoes and fry until softened.

Add the wine and simmer for a few minutes.

Add the puree and remaining ingredients and gently simmer for 40 -60
minutes until reduced and flavourful.

Adjust seasoning.

Chef notes:

This sauce is perfect as a pasta sauce too!

Season and drizzle the aubergines with olive oil. Pop under the grill or
in a hot oven until browned and tender.

To assemble:

Preheat the oven to 200°C.

In an oven-proof dish, place a layer of aubergine and salami slices
at the base, top with sauce and sprinkle with some cheese, repeat twice and
finish off with a generous amount of parmesan.

Bake for 20 minutes.

Finish off with some fresh basil and ground pepper.

Serve with fresh crusty bread.

Reprinted with permission of Bits of Carey.

To visit Bits of Carey’s
blog, click here.