Ingredients

Ingredients For the tomato and basil sauce

• 4 tbsp extra virgin olive oil

• 400g/14oz canned chopped tomatoes

• 2 garlic cloves, roughly chopped

• 1 large handful fresh basil leaves, roughly chopped

• salt and freshly ground black pepper

For the aubergine

• 2 aubergines, cut lengthways into 0.5cm/¼in slices

• salt and freshly ground black pepper

• 4 tbsp olive oil

• 1 large handful basil leaves, roughly chopped

• 110g/4oz sultanas

• 50g/2oz toasted pine nuts

• 1 large buffalo mozzarella, ½ cut into thin slices and ½ roughly chopped

For the salad

• 110g/4oz rocket leaves

• 25g/1oz parmesan shavings

• 1 tbsp balsamic vinegar

• 3 tbsp extra virgin olive oil

• squeeze lemon juice

• salt and freshly ground black pepper

Description

This Comforting Vegetarian Recipe Combines Some Of The Best And Simplest Flavours Italy Has To Offer.

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