Cape Town (the Mother City) really celebrated its own Mother’s Day with her best dress today. Windless, clear and bright as only Cape Town can be, when she of course wants to! My family took me for and early breakfast at the Rhodes Memorial, halfway up the slopes of Table Mountain and we decided thereafter to take the cable car all the way up the mountain and spent the rest of the morning on one of the New 7 Wonders of Nature. Visit www.new7wonders.com. It just never fades, the beauty of our mountain and city.
But what has her mountain got to do with a brinjal bake they ask? Well, Mother’s Day has all to do with it as the new addition to my kitchen is a lovely cream Le Creuset pan, thanks to my family!
I just imagined frying onions in my new pan and that is how I got to make the brinjal bake! See. Easy peasy.
Ingredients:
3 eggplants/brinjal
juice of half a lemon
olive oil to drizzle
salt
black pepper
3 onions( I used red)
4 tomatoes
a handful of cherry tomatoes is you have
75 ml or more tomato paste
sprinkle of sugar
500 ml grated mozzarella cheese
Thyme/oregano
basil leaves for garnish
Cut the brinjal lengthways and drizzle with lemon and olive oil. Add salt and pepper to taste and grill for 5 minutes a side in a hot oven.
Fry diced onion and add diced tomato and tomato paste. I always add a hand full of frozen cherry tomatoes that I keep in my freezer to soups,sauces or stews as it adds to the juiciness. Add salt, pepper, thyme/ oregano to taste and a sprinkle of sugar. Simmer the tomato relish until cooked through.
I just had to add the below hazy photo as it has my new pan in it! It seems that the pink cutting board gave a pink glow to everything in the photo and it is the only one I took of my simmering sauce.
Layer grilled brinjal, tomato relish and a few basil leaves in a baking dish and top with mozzarella cheese. Bake in a warm oven for 30 minutes until the cheese is bubbly. Garnish with basil leaves.
Serve as a vegetarian dish with green salad or as a vegetable side.
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