Читать книгу More Slow Cooker Recipes - Katie Bishop - Страница 20

PREPARATION TIME: 10 MINUTES

COOKING TIME: 3 HOURS 10 MINUTES

SERVES: 6

Aubergines and tomatoes are a fantastic pairing. Here they are used in an easy, layered bake, which benefits from its long slow cooking in terms of flavour and texture.

3 large aubergines

500g (1lb 2oz) jar good-quality tomato pasta sauce

3 tbsp extra virgin olive oil

A large handful of fresh basil leaves, plus extra to serve

Sea salt and freshly ground black pepper

75g (3oz) quartered black olives

100g (3½ oz) grated mozzarella cheese

6 tbsp finely grated fresh Parmesan cheese

Using a sharp knife, trim the aubergines and slice them lengthways into thin slices no wider than a pound coin (about 3mm/¹/8in).

Spread about 4 heaped tablespoons of pasta sauce over the base of the slow cooker dish, then top with a third of the aubergine slices and drizzle with some of the olive oil, add a layer of basil and season to taste with salt and pepper. Sprinkle over a third of the olives and a third of the cheeses. Repeat this process twice more, but do not add the final layer of cheese. Finish with the remaining pasta sauce, spreading it evenly over the aubergine slices. Cover with the lid and cook on high for 3 hours or on low for 6 hours until the aubergines are meltingly tender.

Uncover and sprinkle with the reserved mozzarella and Parmesan, then replace the lid and cook on high for a further 10 minutes or until melted. Serve with a dressed green salad.

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to add a couple of layers of lasagne sheets to this recipe to make a more substantial dish. See the lasagne recipe opposite for more guidance on quantities and how to do it.