Italian vegetable bake

A delicious one-pot with all the classic flavours most loved in Italian cooking.

TAKES 1½ HOURS • SERVES 6

4 garlic cloves, 3 crushed, 1 left whole

400g can chopped tomatoes

bunch oregano, leaves chopped

large pinch dried chilli flakes

about 300g/10oz baby or normal aubergines, sliced

2 courgettes, sliced

½ × large jar roasted red peppers

3 beef tomatoes, sliced

bunch basil, torn (save a few leaves for sprinkling over)

small baguette, sliced and toasted

2 × 125g balls mozzarella, torn

green salad, to serve

1 Put the crushed garlic, canned tomatoes, half the oregano leaves, chilli and some seasoning in a pan, and simmer while you chop the rest of the vegetables.

2 Heat oven to 200C/180C fan/gas 6. Tip a little of the sauce into an ovenproof dish and then layer up half the aubergines, courgettes, red peppers, tomatoes, basil and the remaining oregano. Top with half the bread, rubbed with the whole garlic clove, half the mozzarella and half the rest of the tomato sauce. Repeat with the remaining ingredients, finishing with the sliced bread and mozzarella. Bake for 50 minutes, covering with foil if it gets too golden. Serve with a green salad.

PER SERVING 274 kcals, protein 14g, carbs 31g, fat 10g, sat fat 6g, fibre 4g, sugar 8g, salt 0.9g