Eggplant and Tomato Gratin                        

 
A warming autumn dish, with onion and cheese.
Ideal on its own, or as an accompaniment to a main. 

It is better made an hour or two ahead to draw the flavours out.

Heat a couple of tablespoons of Extra Virgin Olive oil

in a frying pan then add and fry off gentle

1 large onion, thinly sliced
3 cloves of minced or chopped garlic
1 finely chopped small chilli (de-seeded)

Cook until onion is softened and translucent.

Spoon half the onion mixture into a baking dish - grind black pepper over.

Using 2 small fresh Eggplant and 3 or 4 tomatoes slice them thickly -about

1/2  centimetre and arrange overlapping on the onion base in the baking dish.

Drizzle several tablespoons of Extra Virgin Olive Oil over eggplant and

tomatoes.

Top with the remainder of the onion mixture.

Cover closely with foil ( or baking paper )laid directly on the top surface and

bake in a 180c oven for about 20 minutes.  Remove paper, drizzle more olive

oil over the vegetables, then cover surface of vegetables with grated cheddar

cheese; or parmesan;  or mozzarella; or a mixture then return to the oven to

finish cooking and get the cheese bubbling.  This usually takes about 10 to 20

minutes.

Improves with standing and can be gently warmed to serve
                                                                                                            28th April 2006