A feast of colour and flavours.

Ingredients - serves 6

1 aubergine, cut into 1cm dice 1 red onion, peeled, halved & sliced 1 red pepper, seeded & cut into 1cm dice 1 yellow pepper, seeded & cut into 1cm dice 2 cloves garlic, crushed and finely chopped 2 tbsp Eleanthos olive oil salt, pepper & a pinch of chilli flakes 4-5 large tomatoes, thinly sliced 2 courgettes thinly sliced, diagonally handful of oregano leaves 25g fresh breadcrumbs 25g freshly grated Parmesan

Method

Preheat the oven to 200°C
Heat 2 tbsp olive oil in a large frying pan and fry off the red onion, chilli, garlic and aubergine for 5-8 minutes. Now add the peppers and seasoning to taste and continue to cook for a further 5-8 minutes. The vegetables should be softened and colouring slightly. Transfer the vegetables to a gratin dish and spread evenly across the bottom.

Arrange alternating lines of tomato slices and courgette slices (overlapping - see photo) over the surface of the cooked vegetables, season with salt and pepper and scatter with fresh oregano leaves, together with breadcrumbs and parmesan combined. Transfer the dish to the oven for 20-30 minutes until the crumbs/Parmesan are golden brown.