Ingredients

• 3 medium-sized aubergines
• Crunchy salt
• 2 banana shallots, peeled and finely diced
• 1 peeled and crushed clove garlic
• 2 tins good-quality chopped tomatoes
• Extra virgin olive oil (EVOO)
• Small glass red wine
• One large ball of mozzarella
• 100g Parmesan
• 100g Provolone

Method

1. Preheat oven to 180°c (fan) and line three baking trays with greaseproof paper. Slice aubergines lengthways to the width of a pencil. Dip into a dish of olive oil, sprinkle with a crunch of salt and put in a single layer across your baking sheets.
2. Roast for 10-20 minutes until golden. You can also fry in olive oil and dry on kitchen paper.
3. Meanwhile, in a heavy-based large pan, add a drizzle of olive oil and set over a low flame. Add diced shallots with a pinch of salt and cook on low until translucent, taking care not to brown. Slide in the garlic, then the tomatoes. Bring to a gentle bubble, adding the wine and bringing to a very gentle simmer while the aubergines cook.
4. Once the sauce has reduced by a third, add some freshly picked leaves of basil. Then in an ovenproof dish, layer in this sequence: tomato sauce, a single layer of aubergine, torn mozzarella, finely grated provolone and basil leaves, then again until you run out of everything.
5. Aim to finish with tomato sauce, then mozzarella, provolone, and a shower of Parmesan.
6. Bake for 40 minutes until bubbling and golden, then shower with more parm, basil leaves, and a drizzle of your fanciest and loveliest olive oil. Buon appetito x