melanzane alla parmigiana

1tbsp Olive Oil
500g Sieved Tomato Passata
8 Green Olives, finely chopped
1 Red Onion, finely chopped
1 Yellow Bell Pepper, cut in to strips
5 Eggplant (salted overnight), sliced
1 x Beef Stock Cube
3 Cloves of Garlic, finely chopped
290g Mozzarella (weight stated here is undrained weight)
50 - 75g Parmesan
Oregano - as preferred to flavour
Paprika - as preferred to flavour
Rosemary - as preferred to flavour
Can substitute for preferred herbs too, basil etc.
Salt, pepper

Rustic! Just finely chop the olives, garlic, onion and mix with tomato passata, adding the herbs and olive oil. Heat slowly.

Line the baking dish with a little olive oil.
Then Layer the Eggplant on the bottom of dish.
Pour on some of the Passata sauce and tear the mozzarella and layer some on top.
Add some of the grated parmesan.
Pour on more Passata sauce to just about cover.
Now layer on the Bell Peppers.
Again add some of the grated parmesan.
Pour on the rest of the sauce covering the eggplant and peppers.
Add the rest of the grated parmesan on top.
Place in the oven and cook at 180c
Check each twenty to thirty minutes to see how it is cooking.
Cooking time seems to vary!
Usually will take between 80 - 120 mins.
Enjoy (hopefully)!!!

Serving Size: Serves 4 - 6 (Depending if main meal or starter)

Number of Servings: 1

Recipe submitted by SparkPeople user CHEESEDISEASE.