Cut the aubergines in thin slices, oil, add salt and cook at 200° for around 15 minutes. Slice the boiled potatoes and save.
To prepare the tomato ragù, lightly fry the chopped vegetables with the garlic clove and then add the tomato puree and the chopped fresh tomatoes. Season with aromatic herbs, salt, black pepper and cook for 20 minutes.
On the bottom of a tray, pour a layer of béchamel, then in order aubergines, potatoes and aubergines. Cover with the tomato ragù and the Trevalli UHT béchamel on the top. Bake at 200° for 25 minutes. Decorate with basil and serve.
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