2 cloves garlic
2 inches hot chilli pepper
2 sprigs of rosemary
1 red pepper
1 glass red wine
4 sprigs of thyme, chopped
handful of fresh oregano, chopped
2 balls of mozzarella
1 large aubergine
8 medium sized tomatoes
Place the tomatoes whole into a roasting dish with some olive oil, salt and pepper and roast in the oven at 180°C until collapsing.
Finely chop the garlic, chilli pepper and rosemary and fry in olive oil in a large saucepan on a medium heat, being careful not to burn them.
Meanwhile, finely chop the pepper and onions then add to the saucepan and cook until soft.
Add the tomatoes and red wine to the saucepan and simmer. Add the thyme and oregano then blitz with a blender until smooth and season to taste.
Slice the aubergine into 5mm thick rounds and layer in an ovenproof dish with the tomato sauce, starting and finishing with the sauce, with 2 layers of aubergine.
Bake at 180°C for about ½ an hour then tear the mozzarella into chunks and add to the top and return to the oven for about 15 minutes, or until melted into the sauce.
Serve as a side dish or with bread as a starter.