Aubergine, Mozzarella & Saffron Rice Bake

ABSOLUTELY DELICIOUS – AND SO SIMPLE. DEFINITELY A KEEPER!

Mix Passata, oregano, and garlic together in a separate bowl

Heat 1 tbsp of olive oil in a frying pan, sauté the aubergine slices in a pan until slightly charred, remove and set aside. You may need to do this in batches.

In the same pan used to fry the aubergines lightly fry the onion in 1 tbsp olive oil until softened. Add the rice stirring constantly until transparent.

Add the stock, white wine and saffron, and keep stirring for a couple of minutes until the stock is nearly all absorbed.

Put half the passata mix in the bottom of the Crock-Pot Slow Cooker bowl, tear up and add half the mozzarella. Place half the aubergines on top forming a continuous layer.

Spoon the rice over the aubergine layer in the Crock-Pot Slow Cooker bowl, level out and then add the remaining aubergines in another layer, followed by the remaining mozzarella, finally pour over the passata.
Cook on High for approx 2-3 hours.

Cooking Time

High for 2-3 hours

Servings

3-4

Ingredients

  • 700g passata
  • 1tsp dried oregano
  • 2 cloves garlic, crushed
  • 3tbsp olive oil
  • 2 medium aubergines, sliced to approx 5mm
  • 250g mozzarella
  • 200g arborio rice
  • 1 medium onion finely diced
  • 1 large pinch saffron
  • 200ml vegetable stock
  • 200ml white wine
  • olive oil as required
  • grated parmesan

To Serve

  • grated parmesan
  • rocket