To make enough for 6 servings:
4 medium aubergines
3 green peppers
1 tin of Italian tomatoes
1 clove of garlic
A handful of fresh basil leaves
240g mozzarella cheese
1 teaspoon of chilli paste
Salt and pepper
Slice up the brinjals into 5mm slices. Arrange them on a baking tray. Using a pastry brush, lightly brush the aubergines with olive oil and sprinkle a little salt over them. I like to use baking paper to grill the brinjals as this promises no annoying sticking!
Grill them until they are nicely browned.
Arrange a generous layer of aubergines at the bottom of your baking dish (I used two whole aubergines per layer).
Then you need to make your tomato sauce.
Blend together the tomatoes, garlic, salt and pepper, chilli and basil.
Spread about 1/3 of the tomato sauce over th layer of aubergines.
Next, slice up the green peppers into "circles" and arrange them on top of the tomato sauce.
Grate the mozzarella cheese, and sprinkle 1/3 of this on top of the green peppers.
Then, arrange another layer of grilled aubergines on top of that. Spread the remaining tomato sauce over the top and arrange the rest of the grated mozzarella cheese over the top to finish it off.
Bake it in the oven at 180'C for 30 to 35 minutes. It reheats beautifully, and is a real treat to take to work for lunch.
