This deliciously rich dish is much easier
to prepare in the microwave. Whole aubergines and potatoes take only a
few minutes to bake and the dish is completed with a quick sauce.
1 large aubergine, weighing about 350g
1 large potato, weighing about 225g (8
15ml (1 tbsp) olive oil
1 medium red pepper, deseeded and diced
1 medium green pepper, deseeded and diced
1 medium onion, finely chopped
1-2 cloves garlic, crushed
3 sticks celery, diced
400g (14 oz) can tomatoes
30ml (2 tbsp) chopped fresh basil
100g (4 oz) hard Greek cheese (Haloumi),
Salt and black pepper
Trim the aubergine and pierce the skin.
Wrap in absorbent paper and cook for 3 mins. 600W (2.5 mins. 700W; 3.5
mins. 500W) until tender but still firm, turning over halfway through.
Leave to stand for 4 mins then slice thinly.
Pierce the potato and wrap in absorbent
paper. Cook for 4 mins. 600W (3 mins. 700W; 5 mins. 500W), turning over
halfway through. Leave to stand for 5 mins then slice thinly.
Put the oil in a medium dish and cook for
1 min. 600W (30 sec. 700W; 1 min. 500W). Stir in the onion and cook for
2 mins. 600W (1.5mins. 700W; 2.5 mins. 500W).
Add the garlic, celery and peppers. Stir
well, cover and cook for 4 mins, 600W (3 mins. 700W; 5 mins. 500W).
Add the tomatoes and basil. Cover and
cook for 5 mins. 600W (4 mins. 700W; 6 mins. 500W), stirring once.
Season well with salt and pepper.
Put a layer of sauce in the base of a
deep, medium sized dish and cover with layers of sliced potato,
aubergine and cubes of cheese. Continue layering, finishing with sauce
Cook for 8 mins. (6 mins. 700W; cook for
6-7 mins. 500W) until the cheese has just melted, giving the dish a
quarter turn every 2 mins. Leave to stand for 4 mins.