The vegetables are coated with bread crumbs and shallow fried, then we add tomato sauce and finish in the oven, we get a dish that is so full of flavour.

INGREDIENTS

1 big aubergine

2 courgettes

1 white onion

3 garlic cloves

2 bay leaves and 2 sprigs of thyme

3 tbs fresh basil

1 tin chopped tomato (400g)

1tbs tomato purée

1 tsp brown sugar

1 tsp crushed chilli

3 tbs olive oil

150g fresh bread crumbs

2 tbs flour

2 eggs, beaten

150g grated cheddar cheese

2 tbs butter

3 tbs flour

2 cups milk

1 egg

1/2 cup white wine

Wash the vegetables, and cut the aubergine and courgettes into thick slices. Coat with flour, then dip into the egg wash and then breadcrumbs. Heat a shallow pan and sprinkle with some olive oil. Fry the vegetables until golden brown, and keep on one side.

In another saucepan heat the rest of the olive oil, sauté the garlic and onion and add chill, then add the tomato purée, sugar, bay leaves and salt and let it simmer until oil appears on the top. Remove the bay leaves and thyme stems.

In a pan melt the butter, add the flour to make a roux. Then add the milk little by little until the sauce becomes a thick puree without lumps. Add the egg and wine and check the seasoning.

Heat the oven 180*. Arrange an ovenproof dish with one layer of aubergine, then a layer of tomato sauce and the béchamel. Follow in the same way with the courgettes, etc. Finish with the rest of the béchamel, cheese and chopped basil. Bake for 30 minutes. Serve with a mixed leaf salad.