After a meaty few days, I fancied something veggie. With the wind and rain lashing down though, I wanted something warming and comforting, so I went for an old favourite based originally on an Elizabeth David recipe for parmigiana. I sliced, salted and fried an aubergine, then made up a basic tomato sauce with an onion, a bit of garlic, a tin of tomatoes and some chopped basil. Then I layered the aubergine slices with the tomato sauce and slices of mozzarella in an oven dish, topped it all with grated parmesan and baked for about half an hour. It came out gooey, bubbling and full of flavour and went down well on with a few simple boiled potatoes.
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