• 1 Small Diced Organic Onion, Red
  • 230g Chopped Organic Tomato, Beef
  • 2 Sliced and Grilled Organic Eggplant


In a frying pan, heat 1 tbsp olive oil and cook the onions until softened. Add the lamb and fry until browned. Stir through tomato pur?e, tomatoes, fresh oregano leaves and a splash of water. Simmer for 15 minutes. Stir through chargrilled peppers and olives, then spoon into ovenproof dish. Top with a layer of aubergines slices. In a bowl, mix ricotta with the egg and spoon over the aubergines, scatter with mozzarella. Grill for 5 minutes until browned. Add fresh oregano leaves, to serve.


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