Somewhere in between a lasagne (but without the pasta), a parmigiana di melanzane (but with a ragú) and a moussaka (without bechamel and potato), this bake layers ragú with roasted aubergine slices, nutmeg cream and parmesan. The ragú features a punchy umami paste that forms the flavour base, there’s no soffrito and therefore no chopping, so it all comes together very quickly and packs a real punch. Recipe in the comments, let me know if you give it a go!