Ingredients: 

1 tomato

1 courgette 

1/2 aubergine

Olio di Luigi Extra Virgin Olive Oil

60g fresh ricotta cheese

1 teaspoon of dry oregano

Sprigs of fresh oregano for garnish (optional)

Lightly oil 2 individual ramekins, or souffle dishes with Olive Oil.

Method:

Cut the tomato into 6 slices and line the bottom of each dish with 3 slices, season with salt and pepper.

Slice aubergine and courgette into 1/3-inch thick rounds, then griddle onto grill pan brushing both sides with olive oil and season with salt and pepper. Cook until crisp-tender and well marked on both sides.

Spread a little ricotta on top of the tomatoes, season with oregano and salt and pepper. Top with aubergine slices and courgette alternating with ricotta (oregano and salt and pepper), until you fill the dishes. Depending on the size of your ramekins.

Bake in a 190*F or Gas Mark 5 oven for around 10-15 minutes.

Take out and leave to cool, gently take out of dish and garnish with fresh oregano and a generous drizzle of Olio di Luigi Extra Virgin Olive Oil.

This can be served warm or room temperature.