Leek and eggplant tarte tatin

Step 1

Combine the sugar and 1/2 cup (125ml) each verjuice and water in a pan over low heat, stirring to dissolve sugar. Increase heat to meadium-high and simmer for 15 minutes until reduced to 1/3 cup. Stir in vino cotto. Set aside.

Step 2

Preheat oven to 180°C. Heat 1 tbs oil in a 26cm ovenproof frypan over medium-high heat. In a single layer, caramelise leek for 2 minutes each side. Transfer to the oven for 5 minutes until just tender, then set the leek aside in the pan. Increase oven to 200°C.

Step 3

Meanwhile, heat remaining 2 tbs oil in a large frypan over medium-high heat. Cook eggplant, turning, for 4-5 minutes until coloured, adding more oil if needed. Add remaining verjuice and cook for 2-3 minutes until absorbed. Set aside.

Step 4

Roll out pastry to a 5mm thick, 28cm circle. Dot eggplant around leek in pan, drizzle with syrup, scatter with herbs and cover with pastry, tucking edges in. Bake for 10 minutes, then reduce oven to 180°C and bake for 25-30 minutes until pastry is golden. Cool slightly.

Step 5

To serve, turn out on a large platter. Top with extra mint, cheese and oil.