Slice the aubergines lengthwise (4-5 mm thick), sprinkle with salt and leave to rest in a colander covered with a plate for 30 minutes. Then, prepare the tomato sauce: slice the onion and brown it with a little extra virgin olive oil, then add the passata and the 2 cups of Creamy Vegetable Concentrate Savoury Stock. Cook for 30 minutes and add the shredded basil leaves at the end of cooking. Rinse, dry and fry the aubergines, in small batches, in plenty of peanut oil. Drain on absorbent kitchen paper. Drizzle a little sauce into a glass dish and arrange the aubergine in alternate horizontal and vertical layers. Add a llittle grated Parmesan, diced mozzarella and finally some sauce on each layer. Put in the oven and cook at 200Ā°C for 40 minutes.
Finely chop the onion and lightly brown it in a pan with the oil and chopped garlic. Add the cod and leave it to brown for 1 minute on both sides. Increase the heat and allow the wine to evaporate. Add the cup of Rich Creamy Fish Fumet, capers, Taggiasca olives and tomato passata. Mix all the ingredients thoroughly, cover and leave to cook for 10 minutes until the fish is tender. Season with the oregano or basil and pepper to taste at the end of cooking. Serve piping hot.
Heat a pan well with the butter and oil. Add the medallions and cook as preferred. Remove the meat from the pan and keep hot. Increase the heat and deglaze the pan with the whisky or brandy. Add the green peppercorns, a cup of Rich Creamy Concentrated Roast Meat Reduction and the cream. Leave to cook and thicken until it reaches the right creamy consistency. Pour the sauce on the medallions and serve.