Aubergine gratin with mozzarella and pancetta

Before I made the absolutely gorgeous aubergine lasagne, I came up with this – its predecessor. And boy, this was good too! Can it be anything but delicious when combining aubergines with buffalo mozzarella and pancetta, I wonder? NO!

I really enjoyed this calorific dish, but on its own it was not enough. At least my body was craving carbs and not just salad. I would recommend perhaps a mixed bean salad, garlic bread or rice with this, although it is lovely on its own as well.

Aubergine gratin with pancetta and mozzarella, serves 2

2 aubergines

olive oil

100 g pancetta

400 g chopped tomatoes

3 tbsp balsamic vinegar

plenty of Italian herbs

a pinch of brown sugar

salt, pepper

1 buffalo mozzarella

cheddar

Peel the aubergines and slice them lengthways. Fry them until soft in plenty of olive oil. Make a tomato sauce by letting chopped tomatoes, balsamic, sugar and herbs reduce. Fry the pancetta crisp and drain on kitchen towel. Slice the mozzarella. Pour some tomato sauce into a gratin dish, place a layer of aubergines at the bottom, then mozzarella and pancetta. Continue layering, topping it with tomato sauce and cheddar. Bake for 25 mins, 200 C.  

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