Using up some of the last of the autumn produce for lunch today - we are having melanzane parmigiana with some of the last of our haricot beans. I cheated and bought the aubergine from the local market gardener at our weekly market - all they sell they grow themselves, with the exception of apples and pears, which they get from a neighbouring orchard. This recipe is courtesy of my friend Marie-Claire with minor amendments.
Ingredients (for two)
A medium to large aubergine
One clove of garlic
Tomato coulis - about half a pint
A very small glass of red wine
Pinch of sugar
Fresh basil leaves (yes, there are still one or two about)
One ball of mozzarella and some parmesan cheese (from the supermarket)
Heat the oven up to about 200C.
Cut the aubergine into medium sized slices lengthwise and lay them on baking paper on a large baking sheet. Brush both sides with olive oil and bake them in the hot over until light brown.
Meanwhile, in a little olive oil gently sweat the crushed and chopped garlic clove, then add the tomato coulis, the small glass of red wine, sugar and pepper and the chopped oregano. Cover the pan and simmer for about 30 minutes.
Reduce the oven heat to around 170C once the aubergines are cooked.
Lightly grease a rectangular dish with olive oil then layer the cooked aubergine, tomato and torn mozzarella, finishing with a layer of tomato. Scatter finely grated parmesan cheese on top
Bake in the oven at 170C for around 40 minutes.
Scatter torn basil leaves on the top and serve with the beans.
These are the best haricot beans we have ever grown, both in terms of flavour and cropping. They are a variety called Crockett.
Apart from the supermarket cheese (and the olive oil) I felt that this was a very low food miles meal.... appropriate for a weekend dominated by COP 21 I suppose.