Seasoned Sea Salt Seasoning, Tomato & Basil Pasta Sauce, Sun-dried Tomato Quarters
You will need
2 medium/large aubergines, cut into cubes
Ina Paarman’s Seasoned Sea Salt Seasoning
olive oil
250 g thick boerewors, cooked
Ina Paarman’s Tomato & Basil Pasta Sauce
Ina Paarman’s Sun-dried Tomato Quarters
ricotta cheese
fresh basil
caramelised onions (optional)
Method
Preheat the oven to 200°C.
Toss the aubergine cubes with a little Seasoned Sea Salt and then toss the aubergine with ± 3T of olive oil. Spread out on a small baking sheet. Roast for 20-25 minutes. Leave to cool a little. Place a large baking tray to pre-heat in the oven.
Using a quarter of the Basic Pizza Dough, roll out the pizza base and re-roll dough on baking paper. Leave at room temperature until puffy. Spread the dough with Pasta Sauce (freeze the remaining sauce for another use). Cut the sausage into ½ cm thick rounds.
Sprinkle the aubergine evenly over the base, dot with sausage.
Bake on preheated baking tray (on the paper) ± 20 minutes.
Top with strips of Sun-dried Tomato, blobs of ricotta cheese and fresh basil leaves.
Delicious with Caramelised Onions with Balsamic Vinegar.
