2 good-sized aubergines, quartered and sliced
Soften the onion in the oil for about 10 minutes, covered, until translucent but not browned. Stir in the tomatoes and add the herbs, orange peel, saffron, garlic and salt. Simmer gently for 30 minutes, then liquidize and leave to stand over a very low heat while you prepare the aubergines.
olive oil for frying
3 ounces gruyère, sliced very thinly
For The Tomato Sauce
1 large onion, sliced very thinly
2 tablespoons olive oil
14 ounces canned tomatoes, drained and finely chopped
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon grated orange peel
pinch of saffron
1 clove of garlic, crushed
Sauté the aubergine slices in olive oil until browned on both sides. Drain and dry on kitchen paper. Arrange the aubergine slices in layers, covering each layer with the tomato sauce and topping with the cheese slices. Cover with foil and bake at 375 degrees F for 20 minutes.
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