Aubergine millefeuilles
with Caprillice fresh cheese

Difficulty: high
- 2 glasses Olive oil
- 1 clove Garlic minced
- 1 tablespoon Sugar
- 1 kg Aubergines
- to taste Garlic
- 250 g Caprillice fresh goat cheese Or Caprillice aged cheese if you want to get a more intense flavour
- to taste Salt
- 12 Small can tomatoes
- 1 pinch Powdered thyme
-
Drain tomatoes and place them in a casserole dish.
-
Add 6 tablespoons oil, the sugar, the salt and the thyme and let it simmer until the juice they release is consumed and they are candied.
-
Cut the aubergines (with or without skin) into 2cm thick slices. Sprinkle with salt and let them stand for 1 hour to drain.
-
Heat oil on a pair of frying pans and place the aubergines so that they are loosely placed.
-
Simmer for about 20 minutes, covered.
-
When they are done and soft, drain, sprinkle with garlic, chopped parsley and a little salt.
-
Increase heat and sauté them.
-
Place a metal ring on the serving dish and place a slice of aubergine, a layer of goat’s cheese and a layer of candied tomatoes, and so on until you finish with a layer of Caprillice fresh cheese.
-
Remove the ring and serve.