Over a winter weekend, many of us seek out warm, rich, comforting food as a way to recover after the working week and enjoy some time at home. This parmigiana (a traditional Sicilian dish) offers the perfect mix of rich, sumptuous food with plenty of health-giving vegetables. Make it ahead of time and freeze leftover portions so you have a quick mid-week meal ready to go.
Ingredients (to serve 4):
- 3 eggplants
- 2 cans of black beans
- 2 cups of tomato passata
- 2 cloves of garlic
- 4 tablespoons of olive oil
- 1 teaspoon of cinnamon
- 1 cup of vegetable stock
- 1 tablespoon of tomato puree
- 1 1/2 cups of mozzarella
- 1/2 cup of Parmesan or vegetarian alternative
- 1 cup of breadcrumbs
Instructions:
- Slice the eggplants into rounds about 1/2 an inch thick. Brush each side of the eggplant rounds with olive oil, then place on a baking tray and bake in an oven heated to 380 degrees F for 30 minutes, turning the rounds halfway through.
- Finely slice the garlic cloves and fry in 2 tablespoons of olive oil for 1 – 2 minutes. Add the tomato puree and cinnamon, fry for a further 4 minutes.
- Add the passata to the pan, and then the vegetable stock. Simmer for 5 minutes.
- Drain the beans and add them to the sauce, simmer for 12 – 15 minutes until the beans are soft.
- Layer the tomato and bean sauce over the eggplant slices, then tear up the mozzarella and layer this over the sauce. Sprinkle over the grated Parmesan.
- Mix together the breadcrumbs with 1 tablespoon of olive oil, scatter this over the top of the parmigiana.
- Bake in an oven heated to 380 degrees F for 25 – 30 minutes.
- Serve with a fresh green salad.
A feast of flavor, this vegetarian dish offers plenty of taste and healthy benefits from the beans and vegetables.
