Melanzane Alla Parmigiana & Tomato-Stuffed Red Peppers

Last night I made Melanzane Alla Parmigiana & Tomato-Stuffed Red Peppers. It seemed to go down well and I was pleased with the result. Here's the breakdown:

Melanzane Alla Parmigiana [serves 6]

Ingredients:

3 large aubergines
1 onion
2 cloves garlic
1 tsp oregano
2 tins plum tomatoes
1 tbsp red wine vinegar
handful basil
4 handfuls of parmesan cheese
150g mozzarella






Method:

Slice aubergines into 1cm thick slices and grill both sides until charred and remove to the side. Meanwhile cook the onion, garlic and oregano for 10 minutes and then add the tins of plum tomatoes and simmer for 15 minutes before adding the basil and red wine vinegar.
Pour the mixture in layers into an eartenware dish i.e. sauce followed by parmesan then aubergines until the top layer which should be finished with mozzarella, breadcrumbs and oregano. Cook at 190C until golden and crispy.


Tomato-Stuffed Red Peppers [serves 6]

Ingredients:

3 large red peppers and cloves of garlic
18 small plum tomatoes & basil leaves
Olive oil
Red wine vinegar
6 wedges of goats cheese (40g each)
6 tbsp breadcrumbs


Method:

Preheat oven to 200C. Halve peppers leaving stalks for decoration. Halve the tomatoes and place 5-6 in pepper halves covering them with garlic. Cook in the oven for 35-40 minutes. Remove and place basil leaves on the tomatoes, goats cheese on top and cover with breadcrumbs and parmesan if required. Return to oven until cheese melts and the breadcrumbs are crisp.

Serve!