Courgette and aubergine parmigiana Layer up for a pedigree Italian bake

THIS week’s recipe is my take on an Italian staple that was introduced to me by one of my chefs, who comes from Sicily. It’s a simple but rewarding vegetarian dish that’s easy to make either as a starter or a main course, through I prefer it as the latter. There are countless versions throughout Italy but this is my favourite.

COURGETTE AND AUBERGINE PARMIGIANA

Serves 4 250ml olive oil 1 onion 2 cloves of garlic 5g thyme 1.2kg chopped tomatoes 30g white wine vinegar 30g caster sugar 4 aubergines 4 courgettes 100g parmesan 50g white breadcrumbs 25g pine nuts 2 x 125g balls of buffalo mozzarella 10g basil Start by heating 50ml of the oil in a large saucepan. Chop the onion and garlic finely and add to the pan along with the thyme and cook gently for five minutes until soft and translucent.

Next pour in the tomatoes, vinegar and sugar then simmer gently for 30-35 minutes until the sauce has thickened a little.

Meanwhile, heat a griddle or a large frying pan. Slice the aubergines straight and the courgettes at an angle, both 1cm thick, and brush both sides of the slices with the remaining olive oil. Cook the aubergines and courgettes on the griddle in batches until golden brown. Each slice should be soft and golden brown; if you have the heat too high the aubergine and courgettes will char before softening. Remove the slices from the griddle on to a plate as you go. Set the oven to 180C/160C fan/gas mark 4. Take a large baking dish and spread a little of the tomato sauce over the base. Finely grate the parmesan and place 50g into a mixing bowl along with the breadcrumbs and pine nuts, and set aside.

Top the sauce with a layer of aubergine and courgette slices, laying them alternatively, then season well with salt.

Spoon over a little more sauce then tear and scatter some mozzarella, parmesan and basil leaves over the sauce. Repeat the process, layering up the dish before finishing with the last of the tomato sauce.

Sprinkle the breadcrumb and pine nut mixture over the top and place the dish in the oven for 30-40 minutes until crisp and golden on top, then serve. Graeme Cheevers is head chef at Martin Wishart at Loch Lomond within Cameron House Hotel. Visit mwlochlomond.co.uk or call 01389 722504

PHOTOGRAPH: ALAN DONALDSON