Food writer Rachel Roddy has shared a recipe for a rice, aubergine, and mozzarella bake. The dish is an adaptation of a recipe found on page 161 of a 1977 edition of The Talisman Italian Cook Book.
The bake, which serves 4-6 people, includes ingredients such as aubergines, olive oil, fresh or tinned tomatoes, onion, chilli flakes, basil, long-grain rice, and mozzarella. It can be eaten hot, when the mozzarella is molten, or after it has firmed up and the flavours have developed.
The preparation involves baking striped aubergine slices until tender, simmering a tomato sauce with onion and basil, and boiling rice until al dente. These components are then layered in a baking dish with mozzarella and parmesan before a final bake.