If you havent tried the incredible Aubergenes and basil out at the moment you Need to get down to the market to pick up a some!The market is bouncing with incredible summer vegetables. They are delicious and useful in so many ways! Here is a large dish that can feed a family easily and have them queuing for more!

For the Tomato sauce
2 onions from Feretti, Vedic, Okainamu or Heatherdale Orchards
3 cloves garlic from Feretti, Vedic, Okainamu or Heatherdale Orchards
olive oil from Okainamu Organics
1 kg fresh tomatoes from Romanos, Feretti, Vedic, Okainamu or Heatherdale Orchards
2 Tbsp fresh basil (or oregano) from Romanos, Feretti, Vedic, Okainamu or Heatherdale Orchards
1 teaspoon honey from Enzbee Honey
salt
pepper

For the Lasagna
1 batch tomato sauce
2 med or 1 large aubergine (500g) from ; Romanos, Feretti, Vedic, Okainamu or Heatherdale Orchards
2 teaspoons salt
400 grams fresh Ricotta from the Dairy Coop
1 handful fresh chopped basil from ; Romanos, Feretti, Vedic, Okainamu or Heatherdale Orchards
12 sheets lasagne sheets (ask Vinnie nicely for an order;-)
200 ml milk (full fat) from the Dairy Coop
50 grams mozerella cheese (grated) from the Dairy Coop

Method

Rinse aubergines, cut off a bit at either end. Cut into 1/2 cm slices. Put in a colander, strew with salt to extract excess moisture.
Put the slices on a baking sheet, bake in a hot (190°C) oven for 20 minutes until they have caught a bit of a tan.
In a lasagne dish: Start with tomato sauce, then layer the ingredients. Top layer should be tomato sauce. Carefully pour milk in along the sides (not on top of the tomato sauce). Finally sprinkle over the cheese.
Bake in a 190-200°C oven for 40 minutes or so.

(An Alternative is to boil new potatoes in thick slices and layer these instead of the pasta sheets!)
(try adding any other summer vegetables you find also esp zucchini!)