Ingredients

• Ingredients 1 Aubergine Olive oil Sweet Potato & Caramelised Onion Layer: ½ sweet potato ½ white onion, diced Sprig of thyme Whiskey Mushroom Layer: Handful of mixed mushrooms, roughly chopped ½ spring onion, diced Freshly ground black pepper Splash of whiskey Micro Ratatouille Layer: ½ courgette, finely diced ½ cup mixed sweet bell peppers, finely chopped ½ red onion, finely chopped 2 cloves of garlic, crushed ½ jar of chopped tomatoes A pinch of dried herbs A handful of basil leaves

Preparation

• Preparation Thickly slice the aubergine, keeping the stem. Salt the slices & leave for 30 mins approx to draw out the excess fluid. Method For the sweet potato layer: sautee the onion with the thyme until sticky & brown. Steam & mash the sweet potato & combine with the onion mixture (discarding the thyme sprig) For the mushroom layer: sautee the mushrooms until they release their juices. Season with black pepper & add the spring onion. When all the liquid is gone, add a splash of whiskey & cook just until the alcohol has evaporated. For the micro ratatouille layer: sautee the onions, garlic & peppers until the onions begin to soften. Add the dried herbs, courgettes & tomatoes & continue to cook until the courgettes are just beginning to soften. Remove from the heat and add the basil. Prepare the aubergine slices: rinse to remove all traces of the salt. Dry the slices thoroughly & grill, turning once during cooking. Don’t forget the stem! Assemble the tower: place one filling on top of each aubergine slice. Serve immediately & enjoy!