2 tbsp olive oil
2 medium eggplant
2 cloves garlic, sliced
¼ tsp chilli flakes
1 x 410g can of Ardmona crushed tomatoes
1½ tbsp baby capers
40g smoked cheddar
4 slices of prosciutto
½ bunch of chives
50g hazelnuts, toasted and roughly chopped
Preheat the oven to 180°C. Pierce the eggplant 6-8 times all over and place on a lined tray. Bake for 40-45 minutes or until very soft.
In the meantime make the sauce by heating olive oil, garlic and chilli in a medium saucepan with a pinch of salt. When the garlic starts to colour, add the tomatoes, capers and a crack of pepper. Simmer with the lid on for 20 minutes until thickened.
Once the eggplant is cooked, cool for 5 minutes and cut in half lengthways. Score the flesh in a criss-cross pattern so it is easier to scoop out when serving. Return to the oven tray and sprinkle the cheddar over each eggplant, followed by a spoonful of the sauce, a piece of prosciutto, and more cheddar on top. Place the tray under a grill for a couple of minutes until the cheese is melted and golden brown.
Spoon over some chives and hazelnuts before serving.