Brinjal and Parmesan bake

Name: Brinjal and Parmesan bake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 175.00 ml fresh chillies 573; 800.00 g aubergine sliced, salted; 410.00 g tomato purée tinned; 1.00 artichokes tinned, chopped; 125.00 ml fresh basil roughly chopped; 125.00 g mozzarella cheese grated; 50.00 g parmesan cheese grated

4 servings Prep: 20 mins, Cooking: 40 mins

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Vegetables

By Food24 November 03 2009

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Ingredients (7)

175.00 ml	fresh chillies — 573
800.00 g	aubergine — sliced, salted
410.00 g	tomato purée — tinned
1.00	artichokes — tinned, chopped
125.00 ml	fresh basil — roughly chopped
125.00 g	mozzarella cheese — grated
50.00 g	parmesan cheese — grated

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Method:

Grease a 32 x 20 cm casserole dish.
Heat half the oil in a large, heavy-based frying pan over a medium heat.
Fry the brinjals in batches, browning on both sides, then drain on absorbent paper.
Arrange a layer of brinjals on the base of the dish and spoon about 100 ml tomato pur&eacutee on top.
Top with some of the artichokes, basil, mozzarella and Parmesan.
Repeat layers until all the ingredients have been used.
Bake in a preheated 180 °C oven for about 30 minutes.
Serve with pasta or crusty bread.