Riverford Wicked Leeks
Aubergine casserole recipe image

Print Aubergine casserole

A delicious and filling summer dish. I like it hot, but the Sicilians told me firmly that it should be eaten cold, with plenty of crusty Greek bread to mop up the juices.' (Guy Watson).


  • 3 medium aubergines
  • 4 medium-large potatoes
  • 120ml olive oil
  • 2 garlic cloves, roughly chopped
  • 2-3 bay leaves
  • 2 onions, chopped
  • 2 large beef tomatoes, skinned & chopped
  • ½ tbsp sugar
  • Salt & pepper


  1. Cut the aubergines into quarters lengthwise, then cut each quarter in half. Spread out in a colander and sprinkle with salt. Leave for 30 minutes or so to drain. Wipe dry.
  2. Peel the potatoes and cut into large chunks. In a large frying-pan fry the potatoes in the olive oil over a moderate heat until golden brown and three quarters cooked. Transfer them to a flameproof casserole or large saucepan.
  3. Fry the aubergines in the same oil until tender and browned. Lay the aubergines on top of the potatoes. Add 1 clove of garlic and the bay leaves.
  4. Fry the onions and remaining garlic gently in 2 tablespoons of the oil until tender and lightly browned. Add the tomatoes and sugar, salt and pepper. Simmer gently for 15 minutes. Pour over the aubergines and potatoes.
  5. Cover, leaving a small gap for steam to escape, and simmer gently for 20-30 minutes stirring occasionally until the potatoes are cooked and sauce is thick. Serve hot or cold.
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