Mediterranean Vegetable and Mozzarella Bake

This warming dish is packed full of goodness. And when it's cold and gloomy outside, the colourful mix of Mediterranean vegetables make it sunshine in a bowl.

Serves Three

Ingredients

• 400g can chopped tomatoes
• 2 large peppers, mixed colours, de-seeded and quartered
• 1 courgette
• 1 aubergine
• Half a red onion, roughly chopped
• 125g light mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 2 garlic cloves, crushed
• 2 tablespoons dried herbs (I used basil and mixed Italian herbs)
• 1 tablespoon lemon juice
• Low fat cooking spray (I used olive oil flavour)
• Salt and pepper

Method

1. Place the tomatoes and half a can’s worth of water into a lidded saucepan along with the onion, garlic, half of the dried herbs, lemon juice and season well. Cover and simmer 20 minutes.
2. Slice the aubergine courgette into thick discs and place on a grill pan, along with the courgette. Spray with the cooking oil and grill for about 5 minutes.
3. Preheat the oven to Gas Mark 6/200*C/fan 180*C.
4. Spoon a little of the tomato sauce into the bottom of a large oven-proof dish. Place the aubergine in a layer across the bottom and cover with half the mozzarella, ripped into thin strips. Top with a layer of courgette and half the tomato mixture. Arrange the pepper quarters on top and spoon on the rest of the tomato. Finish with the rest of the mozzarella and a tablespoon of Parmesan. Season well.
5. Bake in the oven for 30-40 minutes, until the cheese is golden and brown. Remove from the oven and sprinkle on the remaining Parmesan. Serve immediately with a green salad or a toasted pitta.

Adapted from a recipe in the Weight Watchers Book of Recipes.