Gratinato Layered Eggplant

• 1 Graffiti eggplant, cut into 5mm discs
• 3 medium potatoes, peeled, boiled and pureed
• 1 zucchini, diced
• 3 mushrooms, diced
• 150g Pecorino cheese, diced
• 1 egg
• 2 tbs flour
• Pinch oregano
• Salt and pepper, to taste
• 60g parmesan, grated

Mediterranean Vinaigrette

• 100ml olive oil
• 12 sundried tomatoes, finely diced
• 12 olives, pureed, or finely diced
• Basil, small bunch, finely chopped
• 1 tbs capers, optional

1. Place eggplant slices on to an oven tray, drizzle with olive oil, season with salt and pepper and bake for 20-25 minutes on a low heat until softened.
2. Meanwhile, sauté the zucchini and mushrooms in a fry pan until soft.
3. Mix together the pureed potato, zucchini, mushrooms, Pecorino cheese, egg, flour and oregano, until well combined. Season with salt and pepper to taste.
4. On an oven tray, starting with a layer of eggplant, alternate with the potato mix and eggplant, finishing with a third layer of eggplant. Continue to make 3 more stacks.
5. Sprinkle each stack with parmesan and bake for 15 minutes at 170°.
6. Meanwhile, to make the vinaigrette, mix together the olive oil, sundried tomatoes, olives, basil and capers until well combined.
7. To serve drizzle each stack with the vinaigrette and serve immediately.