Such a wonderful summer dish! Grilled aubergines filled with herbs and fresh ricotta, rolled and baked in a wonderful homemade tomato and red pepper sauce.
What a treat as the peppers and aubergines are from my own small urban vegetable patch! So chuffed!
Skinning tomatoes for a fresh tomato sauce can be a pain so I love the fact that this tomato sauce requires you to literally just throw summers bounty into a pot before blitzing the ingredients into a rich sauce. The sauce relies on overripe and full of flavour summer tomatoes though, but fear not you can create something equally delicious in the colder months with this 15-minute tomato sauce.
You can make this dish vegan by using a good vegan ricotta like this one from Ammas Creamery.
The sauce is so versatile so double up and freeze a jar or two.
Getting Ahead: The dish can be made 2 days ahead, ready to be baked. The dish makes lovely leftovers.
Serves 2 as a main or 4 as a starter (see below to make it into a main)