Aubergine gratin from Winter Food by Jill Norman

Ingredients

• 2 large aubergines, cut into 1cm slices
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, crushed with a little salt
• 400 g tinned chopped tomatoes
• 1 teaspoon dried orégano or 2 teaspoons fresh
• ¼ teaspoon ground chilli or cayenne pepper
• salt
• freshly ground black pepper
• 125 g ricotta or curd cheese
• 2 eggs
• 50 g Parmesan, grated
• 150 ml double cream