2 aubergines, thinly sliced
small bunch fresh basil, leaves picked and shredded
100g/3½oz piquillo peppers, roughly chopped
3 tbsp ready-made tomato sauce or passata
salt and freshly ground black pepper
1 tbsp olive oil
1 free-range egg yolk
150²µ/5½´Ç³ú mozzarella, chopped
3 tbsp vegetarian Italian-style hard cheese, grated
150²µ/5½´Ç³ú ricotta