Rachel Roddy’s recipe for rice, aubergine and mozzarella bake | A kitchen in Rome

<p>A 1950s cookbook classic – eat it hot and stringy or firm and flavoursome</p><p>Yesterday’s lunch and this week’s recipe is thanks to my friend, the designer <a href="https://www.jaketilson.com/">Jake Tilson</a>, who gave me a pristine 1977 edition of <a href="htt