Preparation

I made an aubergine parmigiana this evening, which turned out very well. We can have it on another night this week. While I was waiting for the aubergines to roast so that I could assemble the dish, I chopped up some peppers, radishes, carrots and beetroot so that they could be used in salad during the week. It’s much easier to combine a decent combination if some things do not need to be chopped at lunchtime. I thought it looked cute and colourful when I took the picture, but looking at it now, it seems to be a collection of shades of red.