spinach squash pancakes

Ingredients

• 1 cup plain flour
• 1 cup milk
• 1 egg
• butter for frying
• 250g tub ricotta
• Handful of basil leaves, chopped
• Small amount of lemon zest (I used zest from about ¼ of a lemon)
• 125g mozzarella torn into pieces
• 1 red pepper – deseeded and cut into large chunks
• ½ red onion – sliced
• 1 small aubergine – sliced into 1cm thick pieces
• 2 small courgette – sliced into 1cm thick pieces
• 30g vegetarian parmesan or pecorino cheese
• Olive oil
• 1 clove garlic, chopped
• 400g can chopped tomatoes
• 1 red chili – finely chopped