Eggplant and Tomato Gratin with Hazelnut Picada

Slice the eggplants into 1cm rounds. Lay them on a tray, sprinkle generously with salt, and let them drain for 30 minutes — this draws out the bitter moisture and keeps them from drinking too much oil.

Rinse the eggplant slices quickly, pat them very dry with a clean cloth, then brush each side lightly with olive oil.

Heat 3 tablespoons of olive oil in a wide pan over medium-low heat. Add the chopped onion and cook slowly, stirring with a wooden spoon, until it is soft and golden — about 15 minutes. Do not rush this.

Add the sliced garlic to the pan and cook another 2 minutes until fragrant. Pour in the grated tomatoes and 1 teaspoon of salt. Let this simmer gently, stirring occasionally, for 20 minutes until it thickens into a deep, sweet tomato sauce.

Preheat your oven to 190°C (375°F). Spread a thin layer of the sofregit across the bottom of a large baking dish.

Arrange a layer of eggplant slices over the sauce, slightly overlapping. Spoon more sofregit on top, then another layer of eggplant. Repeat until all the eggplant and sauce are used, finishing with sauce on top.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake another 10 minutes until the eggplant is tender and the top is bubbling.

While the gratin bakes, toast the hazelnuts in a dry pan over medium heat, tossing frequently, until golden and fragrant. Let them cool slightly, then roughly chop them.

In a small bowl, mix the chopped hazelnuts with the breadcrumbs, parsley, 2 tablespoons of olive oil, salt, and black pepper. This is your gritty, nutty topping — the pride of the dish.

Scatter the hazelnut picada evenly over the top of the gratin. Return it to the oven, uncovered, for 5 more minutes until the topping is golden and crisp.

Let the gratin rest for 5 minutes before serving. Spoon generous portions onto warm plates — this is a dish to share, to be proud of.