- 1 large aubergine
- 4-8 tomatoes
- 1-2 onions
- 10-15 cloves garlic
- 6 large field mushrooms
- 50g fresh thyme
- 30g oregano
- 50-100g basil
- 1-2 handfuls Parmesan
- 150g bocconcini
- 2-3 tbsp Pukara Estate caramelised or barrel-aged balsamic vinegar
- brown sugar, to taste
- sea salt and pepper
- Village Press extra-virgin olive oil
- Pukara Estate truffle-infused olive oil
- 1 fresh loaf bread
- 100ml red wine
- 1 can tomatoes
Roughly chop vegetables, coat with sea salt and Village Press olive oil. Bring BBQ or griddle pan up to a high heat. Place vegetables on grill until seared nicely (you're trying to infuse that smoky grill flavour through the veges, this should only take a few minutes). Once seared, remove from heat and add to a roasting dish.
In pan, sauté 1/2 onion, 2-4 cloves garlic, fresh thyme and oregano. Add brown sugar, balsamic vinegar, red wine, salt and pepper and the can of tomatoes. Pour this mix over the veges to evenly coat. Cover with tinfoil and bake in the oven at 200°C for 20 minutes or until vegetables are juicy and tender and the liquids have reduced to a sauce.
Place half the bread into a blender to make breadcrumbs and pull apart the rest into big chunks.
Remove bake from oven, remove tinfoil. Add fresh basil over the top, bread chunks and breadcrumbs. Season, top with a generous amount of grated Parmesan, drizzle with Pukara Estate truffle-infused olive oil and bake for a further 10 minutes until the top has formed a golden crust. Remove from oven.
Break holes through the crust and drop in the fresh bocconcini. Plate up with fresh basil and a drizzle of Pukara Estate truffle-infused olive oil.