Courtesy of Delia. I was pleased with how it came out. Consistency was just right (I’d never made a white sauce before, sad but true). She does recommend salting the aubergine and courgettes to get rid of bitter juices (which I did). However, I was of the opinion that in this modern era, bitterness had been bred out of those vegetables.
I didn’t have basil (to go with the ratatouille-esque vegetables) or nutmeg to go in the sauce, but taste-wise it was still a solid 7.5/10.
Next time I would add some pine-nuts and probably spinach – a vegetable I particularly like. I would also probably completely spread the top with sliced tomatoes, packed a little more tightly. I would definitely use fresh pasta again only next time I would make more of an effort to make them fit the baking dish (though this is harder to do when it’s circular!). Mine mostly fitted (as I had cut them out with a saucer) but there were a few areas where they went up against the side of the dish which can make for messier work when it comes to serving.
A calorific dinner (though served with salad) but in this awful weather I’m not going to feel too guilty about consuming comfort food.