These stacks can be prepared in advance and quickly warmed through in the oven before serving. Mozzarella, feta and parmesan cheese can all be substituted for the goat’s cheese.
2 medium aubergines
150g goat’s cheese, crumbled
10g fresh basil, leaves
1 onion, finely chopped
2 tbsp olive oil (and more for brushing over aubergine slices)
2 cloves garlic, crushed
1 x 400g tin chopped tomatoes
1 tsp sugar
1 tbsp balsamic vinegar (or red wine)
Salt and freshly cracked black pepper
Preheat oven to 190ºC
- For the sauce, sweat the onions in olive oil over a gentle heat for 10 minutes until translucent, add the garlic and cook for a few seconds. Increase the heat and add the tomatoes, sugar, balsamic vinegar and seasoning. Allow to simmer uncovered for 20 minutes until reduced by half, stir occasionally.
- Meanwhile, top and tail each aubergine and slice into 1cm thick round discs. Brush each round on both sides with olive oil and place on a baking tray in the oven for 20 minutes until softened and slightly golden underneath.
- Once the sauce and aubergines are ready, start layering. Using the largest round, spread tomato sauce over it, then some crumbled goat’s cheese, followed by a few basil leaves. Repeat the layers finishing with a slice of aubergine. Serve warm.