- 1 jar Good Tomato, sauce
- Olive oil, for cooking
- 2 large aubergines, cut into 1cm slices
- Sea salt and freshly ground black pepper
- 1 large courgette, ends trimmed and cut into 1cm slices
- 2 mozzarella balls, about 300g all together, thinly sliced
- 2 large vine-ripened tomatoes, thinly sliced
- Large handful of basil leaves,
- Balsamic Vinegar
Pour some olive oil into a small jug and brush the aubergine slices generously with the oil. Get a griddle pan on the stove to heat through then begin griddling the aubergine slices on each side, for 3-4 minutes, until softened and char-grilled. Season the aubergine slices, then drain on kitchen towel.
Repeat with the courgettes.
Grease 6 x 200ml dariole moulds, ovenproof mugs or ramekins and line the bases with the Tomato slices (cut to fit if necessary). Top with 1 heaped teaspoon of the Tomato sauce, then a slice of mozzarella, a layer of courgette, another slice of Mozzarella, and top the tower with a slice of aubergine.
Repeat the layers, finishing with pice of mozzarell acheese, fresh tomato and fresh basil.
Press down on the layers to even them out. They can be covered with cling film and chilled for up to 1 day at this stage.
Preheat the oven to 200C/fan 180C/gas 6. Lightly grease a medium baking dish with olive oil. Uncover the moulds. Keep the mould on the stack. Pour the rest of Tomato sauce around the moulds and then bake for 15 minutes until bubbling.
Remove the baking dish from the oven and leave to stand for 5 minutes. Wearing protective gloves, give each mould a little shake to loosen and then lift each mould off. Using a fish slice, lift the stacks onto warmed plates. Scatter over some olive oil with some balsamic vinegar and serve with rice or couscous.
Culinary regards and Enjoy it!