Using a peeler, pare strips of skin from the aubergines so they are striped, then cut into 1 cm-thick slices.

Arrange these on an oiled baking tray, zigzag with more oil, sprinkle with salt, then bake at 180C (160C fan)/350F/gas mark 4 for 30-40 minutes, until tender and a little golden.

Peel the tomatoes by plunging them first into boiling water for four minutes, then cold water, then pulling away the skins.

Roughly chop the flesh.

In a pan on a medium-low heat, soften the onion in olive oil, then add the tomatoes, some salt, chilli, most of the basil leaves (reserve a few for constructing the bake) and some sugar, if necessary, and simmer until rich and saucy, mashing as you go to break up any lumps; you can also pass the sauce through a food mill.

Boil the rice in salted water until al dente and a minute shy of the recommended cooking time.

Drain and mix the rice with 2 tbsp of olive oil, 4 tbsp of the tomato sauce, 30 g grated parmesan and salt, if needed; it should be well seasoned.

Thinly slice or tear the mozzarella, then construct the bake.

Spoon half the rice mix in the base of a round 22 cm metal tin or 20 cm x 30 cm ceramic lasagne-type dish, then use half the aubergine to make a layer on top.

Top that with half the sauce, followed by half the mozzarella and a few basil leaves, then repeat this process with the remaining ingredients, ending with a layer of the remaining 50 g parmesan.

Bake for 20 minutes at 200C (180C fan)/390F/gas mark 6, until bubbling.