Eggplant lasagne with 3-tomato sauce

Last night, this dish at the famous Al Fornello da Ricci blew my mind: baked and fried eggplant layered with lasagne and drowned in a tomato sauce made from ciliegino, ramato, and macone tomatoes (I’d never heard of the latter and I’m guessing that it’s a local cultivar).

Amazing… Much more to tell about last night but now off to Ostuni — the “white city” for some sightseeing before tonight’s conference (where I’ll be speaking as well).