This Saturday, I can FINALLY have another “film evening” (two friends, Netflix or amazon, a film suggested by me or one of them, this time Contra), meet mid-afternoon, coffee, sometimes cake, watch the film, at some point switch to red wine and nibbles, in this case hummus, and a meal after the film.

On previous such occasions – the last one now almost a year ago – I have previously served things like lamb shanks in pumpking and dates, and venison stew, but this time I am keeping it simple and vegetarian – but most definitely not vegan 🙂 – those who do not yet know my attitude towards vegan cheese have not been paying attention hahaha.

For a dish measuring about 7 x 21 x 28 cm, here is what I did:

Slice two large or three medium aubergines lengthways, sprinkle the slices with salt and let sit in a colander for at least an hour for some of the liquid to drain out of them.

In the meantime, gently soften three biggish red onions and five garlic cloves in olive oil. Add a hefty sprig of thyme, some salt and pepper, and three tins tomato. Simmer covered for a good long while, then simmer uncovered till the sauce thickens a bit. If possible, let the total cooking time last a couple of hours – the sauce will taste better and better, and can be prepared the day before, or even earlier, and even frozen.

NOTES: Incidentally, I am not entirely certain that garlic is normally used in this dish, but I just can’t imagine cooking something like this – or most dishes – without it. Also, the herb does not have to be thyme – it can also be basil and/or oregano.

On the day of serving, spread a third of the sauce over the bottom of the baking dish, and then a layer of aubergine slices, packed tightly, or even slightly overlapping if you have enough aubergine.

Then distribute lumps or slices of one 1 mozzarella ball, and a good handful of grated parmesan. I used the larger side of the grater so not too finely grated. (PS do NOT use parmesan already grated – it tastes of absolutely nothing, or of cardboard at best).

Then spread of thid of the sauce over all of that, and repeat with a second layer of aubergine, mozzarella, and parmesan. Finally, finish with the rest of the sauce and the tird mozzarella ball and a good handful of parmesan. This can all be done well in advance.

For serving, bake at 180 C as follows, covered for half an hour, and uncovered for half an hour or until the top layer of cheeses turns golden and gooey and yummy. I served it with tagliatelle and also some pasta made of red lentils, and a side salad. And some more redwine – which I love but now only drink quite rarely, and therefore enjoy it even more :-).

Very enjoyable afternoon/evening – must try to fit another one in after my stay in Köpenick (more about that later) and before the afternoons become too light for intensive TV watching.