Patz's Pantry

After a busy London Fashion Week the craving for simple, fresh and home cooked food was greatly needed. I love this recipe and there are so many ways to adapt it from adding mushrooms and peppers to even a little minced beef, but I enjoy it just like this... Ingredients: (Serves Two as a Main / Four as a Starter) 2 Large Aubergines 1 Garlic Clove, crushed 400g Chopped Tomatoes 40g Black Olives, pitted 2 tbsp. Capers 1 Buffalo Mozzarella (125g), sliced Extra Virgin Olive Oil Pre-heat oven to 180C. Halve the aubergines lengthways and scoop out the middle leaving a 1cm border. Dice the flesh into small cubes, set aside. Place the aubergine boats onto a greaseproof baking tray, and brush with a little olive oil. Bake for 20mins. Heat approximately 2 tbsp. of olive oil in a pan then add the garlic for 1min. Stir in the diced aubergine and fry for 10mins followed by the chopped tomatoes, black olives and capers. Bring to the boil and simmer for 15mins. ...