Sicilian Baked Aubergines

Ingredients

For the sauce

• 2 tbsp olive oil
• 3 garlic cloves, peeled and smashed 
• 1 fresh rosemary sprig
• 2 x 400g tins cherry tomatoes
• 1 bay leaf
• salt and freshly ground black pepper

For the Sicilian-style aubergines

• 2 aubergines sliced
• 4 tbsp olive oil
• 200g/7oz vermicelli noodles
• 100g/3½oz parmesan
• 150g/5½oz ricotta, drained 
• 40g/1½oz fresh basil leaves torn
• 20g/¾oz mint, leaves torn
• 2 x 125g/4½oz mozzarella balls, sliced
• salt and freshly ground black pepper

Method

1. To make the sauce, heat the olive oil in a pan. Cook the garlic and rosemary, then add the cherry tomatoes and bay leaf. Simmer gently for 30 minutes to thicken. Season with salt and pepper and set aside. 
2. To make the Sicilian-style aubergines, preheat a large griddle pan on the hob. 
3. Brush the aubergine slices on both sides with 2 tablespoons of the olive oil. Add to the griddle pan and char on each side for 1–2 minutes until cooked through. Set aside. 
4. Preheat the oven to 200C/180C Fan/Gas 6.
5. Cover the noodles with boiling water and leave until just cooked (2 minutes less than packet instructions to keep them al dente). 
6. Drain and toss the noodles with the remaining olive oil, half the Parmesan, ricotta, basil and mint, and season well with salt and pepper. 
7. Add a tablespoon of the noodle mixture to an aubergine slice and roll up. Lay in a baking dish, then repeat with the remaining noodle mixture and aubergine slices. 
8. Spoon over the tomato sauce, sprinkle with the remaining Parmesan and top with the mozzarella. Bake for around 30 minutes until bubbling.