It is Matthew Bellamy’s birthday today. I was planning on having a Muse marathon in celebration, starting off with the incredible Knights of Cydonia and ending with my current favourite Muse song: Madness. But it’s Monday, and I work in an office where silence is golden, so the best I could do was listen to two or three of his hits in the car.
I needed something else to celebrate this musical genius. And what better than food? I was inspired by Matthew’s countryman Jamie Oliver when I attempted this brinjal and baby marrow bake. You could say he acted as a sort of muse. (I blame Monday for my lame joke.)
Adapted from Jamie Oliver’s Aubergine Parmigiana
3 large brinjals, cut into 1cm disks
6 baby marrows, quartered lengthwise
1 onion, chopped
1 teaspoon garlic
2 teaspoons oregano
2 tins plum tomatoes
2 tablespoons balsamic vinegar
Handful of fresh basil
Handful of breadcrumbs
Handful of grated Parmesan cheese
Handful of grated cheddar cheese
- Grill the brinjal disks on both sides in a very hot pan with only a touch of olive oil. The disks should be slightly charred.
- In a saucepan, fry the onion and garlic in a splash of olive oil. Add the oregano when it’s almost done. Once the onions are translucent, add the tomatoes and let it simmer for around 15 minutes.
- Add the basil leaves, balsamic vinegar with some salt and black pepper to the tomato sauce.
- Put a small layer of tomato sauce at the bottom of an ovenproof dish. Arrange a layer of brinjals on the tomato and then a layer of baby marrow. Top with more tomato sauce. Layer the dish until all the sauce and vegetables are in.
- Top the vegetable bake with breadcrumbs, Parmesan and cheddar cheese.
- Bake for 30 minutes in a 190 degree oven. Serve hot with lamb chops and freshly baked bread.