Aubergine and tomato gratin

Aubergine and tomato gratin can be served as a starter, accompanying vegetable or as a tapas dish.  In any event, is has lovely Mediterranean flavours.

Preparation Time: 20 Mins

Cooking Time: 30 Mins

Total Time: 50 Mins

Ingredients

For 4 servings…

1                    Aubergine  - cut into 1½ cm cubes        

                     Salt          

½                   Onion  - chopped     

2 cloves           Garlic  - chopped     

3 tbs               Olive oil    

½                   Tomato  - beef, chopped        

1 tbs               Tomato purée         

½ tsp             Sugar  - muscovado  

                     Pepper  - freshly ground         

For the Béchamel

1 tbs               Olive oil    

½ tbs             Flour        

10 cl               Milk         

                     Pepper      

                     Salt          

To finish

30 gms            Breadcrumbs  - dried 

40 gms            Parmesan cheese  - grated      

½ tbs             Olive oil    

Method

Spread the aubergine cubes out in a colander and sprinkle with salt.  Leave for half an hour to disgorge the water, then rinse and pat dry on kitchen paper.

Fry the onion and garlic gently until beginning to soften in 1½ tbs of the olive oil. Then add 1 more tbs of oil, heat through and tip in the aubergine cubes. Sauté over a brisk heat until browned and soft.  dd the remaining oil, allow for it to heat up and then add the tomato, tomato purée, sugar, salt and pepper.  Cook gently for a further 15 minutes, stirring frequently, until the tomatoes have cooked down to a thick sauce, clinging to the aubergine.

In the meantime make the Béchamel…

Warm the olive oil in a saucepan.  Add the flour and stir for 1 minute over a low heat.  Draw off the heat and gradually stir in the milk, slowly at first, increasing the flow as the sauce relaxes to a creamy state.  Bring back to the boil, then simmer gently, stirring frequently, for 5—10 minutes, until the sauce has thickened.  Season with salt and pepper to taste.  Pour the sauce over the tomatoes and aubergines.

To finish…

Tip the tomato and aubergine mixture into a shallow, oiled dish and smooth down.  Then spoon the Béchamel over it.  Mix the breadcrumbs and Parmesan and scatter over the top.  Drizzle a little more olive oil over the surface and then just place under a hot grill until the top is browned and crisp.

Wine recommendations

A rosé or white wine.

Conventional

     Provence rosé

Interesting

     Côte Chalonnaise blanc

     Côtes du Rhône blanc or rosé

     Gewurztraminer