Recipe for Aubergine & Ricotta Gratin | Dublin Cookery School

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• 2 x 400g tin chopped tomatoes
• 1/2 tsp sugar
• salt
• 3 large aubergines
• olive oil, for cooking
• 110g ricotta cheese
• 1 egg
• handful of freshly grated Parmesan, plus extra for the top
• 150ml cream
• 10 basil leaves