Aubergine and Tomato Gratin

Having finally got aubergines in our boxes we just had to make this one with all the great summer ingredients around right now.  This was a bit of a childhood favourite of mine (I wasn't the kind of child who would eat nothing but fish fingers!) and I had to ask my mum for the recipe which had been scribbled on a bit of paper at some point in the late 80s or early 90s!  Delicious as a side dish or on its own with a fresh green salad.

Ingredients

3-4 aubergines (approx. 500g)

4 tbsp olive oil

1 florence red onion finely chopped

6 tomatoes, chopped small

2 cloves garlic crushed

2 tbsp fresh parsley chopped

Pinch of allspice and cinnamon

1 tsp caster sugar

Salt and pepper

1 cup of breadcrumbs

3 tbsp grated parmesan cheese

Butter

Method

Dice the aubergines in to 1.5cm pieces, place in a colander and liberally sprinkly with salt. Leave to rest over a bowl for an hour to remove some of the water.

Heat the oil in a heavy based pan and add the aubergines. Fry over a medium-high heat until golden and then add the onions. Cook for a few minutes more to soften the onions and then add the tomatoes, garlic and parsley. Stir through and then add the spices and sugar.

Continue to cook over a medium heat for 5 minutes, stirring regularly.

Pour the mixture in to a buttered gratin dish and sprinkle the breadcrumbs and cheese over the top. Dot with butter and bake in a 190C oven for about 30 minutes or until the breadcrumbs are golden.