The nights are drawing it, it’s getting a little cooler and we’re starting to crave proper comfort food. Enter: aubergine parmigiana – the cheese and tomato-based Italian bake that offers all the pleasure of a lasagna but with arguably more nutrients.

As the name suggests, the dish is centred around aubergine. As well as containing decent amounts of manganese, folate and potassium, the plant is also packed with gut-loving fibre.

The colour of the aubergine is proof of its power; it gets its purple hue from a type of pigment called anthocyanins. They’re particularly high in a type of anthocyanin called nasunin, which has been found to be effective at protecting cells against harmful free radicals. Some animal studies have also shown that aubergines can protect the heart against disease, with one finding a marked difference after just 30 days.

Want to boost this dish’s gut health credentials? Grab a few slices of fresh sourdough for mopping up the juices.

Parmigiana is a cheesy dish brimming with antioxidant powers – here’s how to make it