Happiness has many faces.
I've seen one today, actually, two.
Those of my children, being back from a visit to the cultivated field of a family friend.
My parents, extraordinary granparents, drove the two rascals to the beautiful garden, while my husband and I stayed home with little Mickey Mouse, downhearted with his roseola infantum.
They were back in three hours time, with a massive crate filled with fruit and veggies such as peppers, leeks, aubergines, black cabbage and green beans.
They, of course, brought me an incredibly fragrant bunch of multicolour flowers as well, which I placed into a vase at the centre of my table.
I cooked the aubergines straight away and here is what I made.
2 small aubergines cut in slices (1 cm thick)
200 g of grated mature sheep cheese or parmesan cheese
a handful of basil leaves
salt, as needed (I don't use much anyway)
4 tablespoons of extra virgin olive oil
fresh ground black pepper
1 tablespoon of breadcrumbs
Stirfry the aubergines in a large pan with the olive oil and add very little salt.
When they change their colour into a slight golden shade turn the heat down and cover with the lid. Cook for about 20 minutes.
Apart beat the eggs with the black pepper and sheep cheese or parmesan, depending on what you have in the fridge.
Arrange the first layer of aubergines in an oven dish, top with basil leaves and thinly sliced caciotta (or mozzarella, again depending on what you have) than lay the remaining aubergines on top. Finally pour the beaten cheesy eggs on the whole surface and garnish with breadcrumbs and more grated cheese.
Pop in the oven and cook at 180 degrees for about 30 minutes.