6 cloves of garlic grated finely and mixed with 1tbsp good olive oil
2 medium aubergines
1 large red pepper
Approx 2 tbsp good olive oil for frying
2 small red onions
1 small ring of chorizo, cubed (I use half sweet, half hot)
6-8 slices of bread of your choice, depending on size, cubed ( I used gluten free multi seeded bread)
4-6 sun dried tomatoes soaked in hot water until soft
4-6 oz hard cheese cubed (I used Feta)
1 pint of milk
4 large eggs
Around 2oz pecorino, Parmesan or other hard cheese
Grate the garlic and add to the oil. Slice the aubergines and halve the pepper. Brush the aubergines and pepper halves with the garlic and oil mix. Grill under a hot grill turning as needed until the aubergines slices are a nice, nearly charred brown and the pepper skin is charred and blistered. Place the pepper halves in bowl, cover with cling film and leave for the steam to loosen the skin. Peel the pepper and chop the aubergines and pepper into chunks around 1″ square-ish.
While the aubergines and peppers are grilling, chop the onions and chorizo and fry gently until the onions are soft and the chorizo has released its red, paprika rich oil. Add the bread cubes and fry gently stirring regularly until the bread has absorbed the flavour rich oil. Turn everything into a large bowl.
Add the aubergines, peppers and hydrated sun dried tomatoes which have been drained thoroughly and chopped into 1/2″ chunks. Add any remaining garlic oil, the cubed cheese and seasoning. Mix thoroughly (I used my hands) and season with approximately 1 tsp salt and 1/2 tsp freshly ground black pepper. Put everything into an oiled baking dish at least 3″ deep (I used a lasagne dish).
Beat together 1 pint of milk and 4 large eggs and pour over the ingredients in the baking dish ensuring that everything is covered with the egg and milk mix. Leave to soak for at least half an hour, but an hour is better.
Preheat the oven to gas mark 4,180C, 350F. Top the dish with the pecorino, Parmesan or other hard cheese, finely grated. Place the baking dish in a Bain Marie (large roasting dish with near boiling water to come half way up the side of the baking dish) and place in the oven. Cook for approximately 1 hour until the dish is set and the top is a lovely golden brown.
Serve hot with a salad of your choice as an accompaniment. (We served it with home made cole slaw). Deeeeeelicious!