Mozzarella, Parma ham, sticky aubergine and red pepper

Mozzarella, Parma ham, sticky aubergine and red pepper. Photograph: Harry Weir

Mozzarella, Parma ham, sticky aubergine and red pepper. Photograph: Harry Weir

Sat, Feb 15, 2020, 05:55

   
  • Serves: 4
  • Cooking Time: 55 mins
  • Course: Starter
  • Cuisine: Italian

Ingredients

  • 4tbs olive oil
  • 2 red peppers, deseeded and cut into 3cm chunks
  • 1 aubergine topped and cut into similar sized chunks
  • 3 cloves of garlic finely sliced
  • 2tbs red wine vinegar
  • 1tbs light brown sugar
  • ½tsp smoked paprika
  • Sprig of rosemary
  • Juice of 1 clementine
  • Salt and pepper
  • 4 good quality mozzarella balls
  • 4 slices Parma ham

Method

1 Gently heat the olive oil over a medium heat.

2 Add the peppers, aubergine and garlic. Turn well in the oil and when sizzling turn the heat down low.

3 Cover with a lid and cook for 20 minutes, turning once or twice.

4 Add the vinegar, sugar, smoked paprika and rosemary. Cover with the lid and cook on a low heat for a further 20 minutes, checking it from time to time.

5 When all the vinegar has evaporated and the mixture is jammy, remove the rosemary, add the clementine juice, salt and pepper.

6 Remove from the heat and reserve. This will keep in the fridge for up to three days (it's also great folded through pasta).

7 Serve warm or at room temperature with the mozzarella on top and the Parma ham artfully wrapped around it.