Italian Vegetable Dishes Recipes - Aubergine Pie (Pasticcio di Melanzane) Recipe

• 4 aubergines (eggplants)

• 225 g/8 oz courgettes (zucchini)

• 5 ml/1 tsp salt

• 30 ml/2 tbsp plain (all-purpose) flour

• 60 ml/4 tbsp olive oil

• 30 ml/2 tbsp nut oil, such as walnut

• 3 tomatoes, skinned, seeded and chopped

• 30 ml/2 tbsp tomato puree (paste)

• Salt and freshly ground black pepper

• 175 g/6 oz/1 1/2 cups Padano cheese, grated

• 1 egg, beaten

• 250 ml/8 fl oz/1 cup single (light) cream

• 15 ml/1 tbsp chopped fresh parsley

Method:

1. Slice the aubergines and courgettes into 1 cm/1/2 in rounds. Layer the vegetables on a dish and sprinkle salt between each layer.

2. Leave to stand for 30 minutes to remove the bitterness. Rinse thoroughly and drain well.

3. Pat the vegetables with kitchen paper to remove any excess liquid. Dust lightly with flour.

4. Heat a little of both oils in a frying pan (skillet) and cook the vegetables on both sides, one layer at a time. Add more oils as necessary. Leave to one side.

5. Place the tomatoes and tomato puree in a saucepan and cook for 8 minutes, stirring occasionally.

6. Oil an ovenproof dish and put a layer of vegetables on the base. Cover with a layer of cheese and a layer of the tomato.

7. Repeat and season with the salt and pepper. Beat the egg into the cream and pour over the tomato.

8. Sprinkle over remaining cheese and bake in a preheated oven at 180°C/350°F/gas mark 4 for 40 minutes. Garnish with chopped parsley.