We've been doing the U-cook vegetarian options for the last few weeks. It's been great, and so that I don't lose our favourite recipes, I'm posting them to my blog. They're great - healthy and tasty, and if you'd like to sign up (they deliver all the ingredients for 3 meals for portion sizes of your choice on a Monday) you can find them on ucook.co.za.
8g fresh basil
4 garlic cloves
2 celery sticks
80g grated parmesan
160g grated mozzarella
800g cooked chopped tomato
2g fresh thyme
Pre-heat oven to 220 degrees. Thinly slice aubergines lengthways. Lightly salt and place into a colander to leach out bitter juices. Slice garlic and celery finely. Deseed and slice chillies.
Place saucepan with a glug of olive oil on medium heat. Add onions, celery and sweat for 3-4 minutes until soft and translucent. Add garlic, chili and thyme and cook another 1-2 minutes. Add cooked chopped tomatoes and 200ml water and simmer for 20 minutes. Stir occasionally. Taste and season with salt, pepper and a little xylitol.
Pat aubergine slices dry. Sprinkle with salt and brush oil on both sides and layer in a single layer on baking tray. Roast for 15 minutes (flip over after 8 minute) until soft and turning golden.
Remove thyme stalks from sauce, and chop basil and add to pan (reserving some leaves). Cover bottom of oven proof dish with thin layer of tomato sauce, then aubergine slices, then a sprinkle of combined mozzarella and parmesan. Continue this process, ending with cheese. Reduce oven heat to 190 degrees and place dish in oven for 10-12 minutes - grill for a golden top, if you'd like, but watch carefully. Top with basil leaves and serve with warm sourdough bread and rocket leaves.