This is a recipe from my dear friend, Ilona
900 g aubergines
Sunflower oil for frying aubergines
Olive oil for frying onion and garlic
1 small onion, chopped
2 garlic cloves crushed
1.5 kg fresh tomatoes peeled and seeded
3 tablespoons shredded basil
455 g penne
60 g butter
110 g freshly grated parmesan
230 g fresh mozzarella, finely chopped
Cut aubergine in slices and fry until golden brown on both sides. Dry on paper towels.Gently fry the onion and garlic in the olive oil until softened but not browned. Add the tomatoes and salt. Cook until the water has evaporated, about 30 min. Add the basis five min before cooking is finished. Taste for seasoning and add a pinch of sugar if necessary.
Cook the penne. Drain when still firm after about 7 min. Mix with the butter and half the parmesan cheese.
Pre-heat oven to 180 C or Gas mark 4. Spread a little of the tom sauce on the bottom of an ovenproof dish. Layer the penne, the aubergine, the mozzarella and the sauce until all ingredients are used up, ending with one thin layer of aubergine. Sprinkle with the remaining parmesan cheese and bake for 40 min or until lightly browned.
The cheeses are minimum quantity … I tend to use more!