Angela Hartnett's aubergine gratin.

- Angela Hartnett's aubergine gratin | Life and style | The Guardian:
A quick vegetarian dish as tasty as parmigiana, but less work.
It has all the components of an aubergine parmigiana – and is just as tasty – but is half the work.
Serves 2

1 large aubergine
50ml olive oil
salt and pepper
25ml good-quality balsamic vinegar
250g buffalo mozzarella
4 large tomatoes, halved
1 tbsp chopped basil
20g chopped black olives

Peel the aubergine, discard the skin and dice into large cubes.
Toss the diced flesh with olive oil and season with salt and pepper.
Roast in an oven preheated to 200C for 10 minutes.
Remove from the oven and toss with the balsamic vinegar before mixing with the tomatoes, olives, mozzarella and basil.
Check the seasoning to taste, and return to the oven at 200C for another 5 minutes.
Serve with a green salad.
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