I’m testing a new casserole today. It’s not very different from another one I usually make. It has aubergine, mozzarella, and tomatoes. But this time it’s a version without aubergine. Instead, I’m using olives. There’s also a special mixture—something they called a pesto. Normally, I think of pesto as more than just oil and spices, but in this case that’s basically what it is.
It’s in the oven for 10 minutes now, and I’m really curious how it will taste. I think it will turn out well. It’s not a heavy dinner, more of a light vegetarian meal, especially with a bit of bread on the side.