21 Gables Pinotage with aubergine and courgette parmigiana
Rich aubergine and courgette parmigiana meets its match in the bold, velvety 21 Gables Pinotage, with ripe berries and smooth tannins.
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.
