Tonight’s dinner. Lasagne alla norma with basil salad. The lasagne is layers of pasta with fried eggplant, tomato sauce and ricotta, and the basil salad is basil leaves tossed with the pickled onion dressing I usually have in my fridge mixed with a very bitter Tasmanian olive oil. I make the onion dressing without oil so that it keeps like a pickle in the fridge, then I add the oil when I’m making salad.