Patricia shows you how to make a beautiful, vegetarian dish with aubergine, tomato sauce and two types of cheese. She pairs it with Scarlatti's - Sonata in G minor, commonly called the 'Cat Fugue'. Ingredients and instructions6 aubergines8 ozs. Mozzarella cheese grated4 ozs. parmesan gratedOlive oil *, salt, pepperTomato sauce – small cup olive oil2 cloves garlic28 ozs. tin tomatoes (i.e. 2 ordinary size tins)4 tabsps. tomato pureeSalt, pepper, sugarOreganoMake tomato sauce by putting all ingredients in a saucepan and cooking for half an hour. Then add oregano. Slice aubergines and leave to drain for 1 hour. Fry in oil until golden brown. Layer aubergine, followed by mozzarella , then tomato sauce and parmesan in a dish. Continue until all the ingredients are used. Bake at 150 C. for 45 mins.*This is very rich and I prefer sunflower oil.For non-vegetarians chicken pieces, browned in oil, can be added.