1 canned tomato sauce
1 bag of spinach
2 garlic cloves
½ litre vegetable stock
Start off by making your tomato sauce, this is the same recipe as for the grilled Portobello mushroom. Chop the tomatoes, onion, garlic into small pieces and add them to a preheated sauce pan with a dash of extra virgin olive oil. Let the onion caramelize before adding the chopped aubergine and zucchini.
Let the mixture cook for 15 minutes and then add some canned tomato sauce and ½ litre vegetable stock. Let simmer for another 45 minutes to 1 hour until you get a consistent and thick sauce. Slice the aubergine and the tomato approximately 1-2 cm thick, taking care to cut them all to the same size.
Now we will make the tower by putting a piece of aubergine, one of tomato and then a bit of the tomato sauce, repeating this process 4 times until you have a nice layered tower. Bake in the oven for 20 minutes at 160ºC, top with grated parmesan cheese and bake for another 3-4 minutes.
Meanwhile, cook spinach in a steamer for 5 minutes until the leaves are cooked. In the oven, on a baking tray, add some pine nuts and thinly cut slices of garlic. Let bake at 140ºC for 10 minutes until golden brown.
Mix together with spinach and serve next to the aubergine/tomato tower.