If you love vegetarian camping food, try this delicious Italian dish.
Ingredients
Serves 6
- ½ cup olive oil, plus 15 ml for frying
- 2 red onions, peeled and finely chopped
- 2 cloves of garlic peeled and finely chopped
- 2 tablespoons fresh origanum
- 1 litre passata (tomato puree)
- Salt and pepper
- 6-7 medium sized aubergines
- 400g ricotta cheese
- 80g grated Parmesan cheese
Cooking method
Heat 15 ml of olive oil and fry the onions and garlic with origanum until soft. Add the passata and cook for 30 minutes. While the sauce is cooking, cut the eggplant into one-centimetre thick slices and brush with half a cup of olive oil. Braai the eggplant slices on a grid over hot coals until golden brown, turning frequently. Once the tomato sauce is cooked, season with salt and pepper to taste.
Spoon a thin layer of the sauce into a flat-based cast-iron pot, top with a single layer of grilled eggplant, a layer of crumbled ricotta and a sprinkling of Parmesan. Repeat the layers until all ingredients are finished, ending with Parmesan.
Cover with a lid, pack hot coals around the pot and on top and cook for 35 to 40 minutes. Serve with crusty bread.
