This dish is easy to prepare and makes for a flavourful side. Simply use any one of our pasta sauces such as basil, rocket, puttanesca or pepper and chilli to suit your palate. 

Serves 4-6, as a side dish

2 eggplants, thinly sliced into rounds
1 onion, finely chopped
3 Tbsp Salvagno pitted olives
2 Tbsp Forvm Chardonnay vinegar
1 jar Sabato pasta sauce
½ cup Parmigiano, freshly grated
125g Clevedon Buffalo Co. mozzarella
Fresh basil, to garnish (optional)

Preheat the oven to 200˚C fan bake.

Spread sliced eggplants evenly over surface of a baking tray and bake for around 10-15 minutes, until slightly browned. Remove and set aside.

Lower the oven temperature to 180˚C fan bake.

Meanwhile, sauté onion and olives (along with their oil) in a pan over medium heat until translucent. Add vinegar and let it evaporate slightly. After a minute or so, add the pasta sauce and cook for a further 3-4 minutes.

In a baking dish, layer eggplant slices, sauce, and grated Parmigiano. Top with torn mozzarella pieces and bake for approximately 40 minutes, until bubbling.

Garnish with basil and serve alongside pancetta-wrapped chicken.  



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