They say love goes through the stomach and this dish is proof of it!


  • 3 aubergines
  • 1 garlic clove
  • 1 tbsp tomato paste
  • 2 tins chopped tomatoes
  • 1 tbsp fresh thyme (chopped)
  • 2 tbsp fresh basil (chopped)
  • 1 tbsp dried oregano
  • 1 tbsp sugar
  • 250 ml vegetable stock
  • 125 g mozzarella
  • 75 g parmesan, grated
  • 20 g pine nuts
  • Salt, pepper


  1. Preheat the oven to 200°C.
  2. Finely chop the garlic. Heat some olive oil in a pot and fry the garlic for 1 minute. Add the herbs and tomato paste and deglaze everything with the chopped tomatoes and vegetable stock. Add the sugar, season with salt and pepper, and let simmer for 20 minutes. 
  3. Meanwhile, cut the aubergines into thin slices and fry them in a griddle pan for 2 – 3 minutes on each side until they have a striped pattern.
  4. Cut the mozzarella into slices and grate the parmesan cheese.
  5. In a large oven-proof form, cover the base with some tomato sauce. Save 1/3 of the parmesan cheese for later. Top the sauce with 1 – 2 layers of aubergines, add some of the tomato sauce and then some mozzarella and parmesan cheese. Repeat until all the sauce and aubergines are used, and finish with a layer of tomato sauce. Top with the remaining parmesan cheese and pine nuts. Bake for 30 – 35 minutes.

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