My take on an Aubergine parmigiana, made with some of the best vegetables I’ve been lucky enough to get my hands on. Even though it’s hot as hell in the UK, I will not stop having comforting food on a Sunday. Layers of aubergine fried in olive oil, a rich tomato sauce made from 5 kinds of tomatoes and full of herbs, mozzarella, basil and parsley. Baked for 25 minutes and served with a tangy fennel and courgette salad. All the vegetables are from @vincenzo.ltd @seasonitaly - check them out for th