We like foodpreppin so we made 10 portions and MYGOD all went away under 3 days. It is absolutely brutal, fantastic flavours, delicate finish. Didnt have enough eggplant so used 2 part zucchini 1 part eggplant. Added some mascarpone for creamyness and spinach. Lightly steamed the ricotta with the spinach and some garlic. Pre-roasted the zucchini in olive oil, cinnamon and ginger. Didnt have sun riped tomatoes so left them out but next time def gonna try it out with them.
