Aubergine involtini
By Jane Baxter From Saturday Kitchen Ingredients 2 aubergines, thinly sliced 1 tbsp olive oil 150g/5½oz ricotta 150g/5½oz mozzarella, chopped 1 free-range egg yolk 3 tbsp vegetarian Italian-style hard cheese, grated 100g/3½oz piquillo peppers, roughly chopped small bunch fresh basil, leaves picked and …