Cut 2 aubergines thinly lengthways, place in a bowl and sprinkle with salt. This will help remove moisture and allow to sit for an hour before using.
Wash off the salt in cold water and pat dry with kitchen paper.
Brush a grill pan with vegetable oil and also each side of the aubergine slices, grill each side of the dried aubergine until cooked, allow to cool until required.
100g cooked mussels.
100g raw prawns.
3 squid tubes chopped.
100g white fish – cod, haddock, pollack, ling or similar – cut into small pieces.
Tomato passata, or a tin of chopped plum tomato in juice.
2 tbsp. olive oil.
6-8 fresh basil leaves.
Sea salt – If using capers in salt reduce the amount of salt at the end of cooking when you season to taste.
Fresh ground black pepper.
2 garlic cloves.
Quarter teaspoon dry chilli flakes.
I tsp. capers – in salt or brine.
Small bunch of fresh parsley finely chopped – about a tablespoon full.
6-8 black olives – pitted and halved.
Mozzarella cheese – Grated
Pre-heat oven 190C, 375F, Gas 5
Place ovenproof dish containing product on a baking tray and cook in the centre of the oven for 30mins until the cheese has melted and started to brown.
Make sure the food is piping hot before serving.
Serve with crusty bread or focaccia and rocket or green salad.