24-04-2025
21 Gables Pinotage with aubergine and courgette parmigiana
Looking for a tasty meat-free Monday option that doesn't skimp on richness or flavour? Meet our Aubergine & Courgette Parmigiana! Brimming with the delectable tastes of roasted tomato sauce, roasted veggies, and heavenly melted cheese, it delivers all the comfort of lasagne or pizza – minus the gluten and meat.
To elevate it further, pour a glass of 21 Gables Pinotage. With its bold bouquet of violets, ripe blackberries and cherries, and a whisper of graphite, it's a natural partner for the Parmigiana's deep, savoury notes. On the palate, it's full-bodied and luxurious, echoing the dish's richness with flavours of Black Forest cake and dense, velvety tannins that linger long after the last bite. Recipe compliments of Spier.
Ingredients
Serves 4-6
30-45 ml olive oil (plus extra)
2 medium-large aubergines, cut into 1cm slices (end stubs removed)
400 g courgettes, cut in half lengthways (trimmed)
salt & pepper to taste
2-3 cloves garlic, finely grated
660 ml tomato passata
30 ml (2 T) tomato paste
5 ml (1 t) dried origanum
10 ml (2 t) sugar
2-3 cups grated mozzarella cheese
1 cup grated parmesan cheese
fresh basil leaves for serving
Method
Heat the oven to 220 C.
Brush a large baking sheet (or 2 medium sheets) with oil, then arrange the slices of aubergines and courgettes in a single layer.
Brush the vegetables lightly with more oil, season with salt & pepper, then roast for about 15 minutes until soft and the edges start to brown slightly. Remove from the oven and set aside.
In the meantime, add 30 ml of olive oil and garlic in a medium pot over medium heat, stirring for a minute.
Add the passata, paste, origanum and sugar, and season with salt & pepper, stirring.
Bring to a simmer and cook for 10 minutes, then remove from the heat and set aside.
Preheat the oven to 200 C.
To assemble, place a layer of roasted vegetables in the bottom of a deep medium oven dish, top with half the sauce and half the mozzarella and parmesan, then repeat with a second layer of everything, ending with parmesan.
Bake at 200 C for 20-25 minutes until golden brown and bubbling. Remove and serve hot, scattered with fresh basil leaves.
