Skin and seed the fresh tomatoes, and
roughly chop. Chop the canned tomatoes,
if using. Fry the garlic clove in 3 tbsp olive
oil over a gentle heat for 3-4 minutes until
pale gold.Remove and discard. Add the
tomatoes to the oil and simmer gently,
uncovered, for 20-30 minutes until well
blended, stirring occasionally and adding
1 tbsp or so of water if it dries out.
While the sauce cooks, dice the
mozzarella into small pieces, so it will melt
easily during the baking and bind the filling.
Finely chop the salami. Trim the stalks from
the aubergines and slice lengthways into
even slices about 5mm thick.
When the sauce is nearly done, heat 2
tbsp olive oil in a deep frying pan and
brown the mince and livers for 4-5 minutes
until well coloured. Lift out with a slotted
spoon and add to the tomato sauce with
the peas. Cook for 10 minutes or so until
you have a thick sauce, then remove from
the heat and stir in the basil. Put a large
pan of water on to boil for the pasta and
heat the oven to 180C/gas 4/fan 160C.
Dry the aubergine slices using kitchen
towels. Heat a heavy ridged griddle pan
and cook the slices,without using oil, for 2-
3 minutes each side until tender, 1. They
will stick at first, but then come loose. As
each slice is ready, brush with olive oil and
use to line an oiled 2 litre/31⁄2 pint heatproof
pudding basin or bowl, slightly overlapping
the slices so there are no spaces, 2. If you
have any aubergine left over, finely chop it
and set aside.
Cook the pasta in the boiling water for 3
minutes short of the time on the packet.
Drain well, and gently mix with the sauce.
Stir in the cheeses, the salami and any
extra chopped aubergine.
Spoon the filling into the aubergine lined
bowl, 3, and press down gently to eliminate
any gaps. Fold over the ends of the
aubergine. Bake in the oven for 20 minutes,
then rest for 10 minutes to set so that it will
be easier to turn out. Put a large plate on
top of the bowl and swiftly turn both the
bowl and plate over.Remove the bowl and
serve with extra grated cheese and black