TODAY’S RECIPE: Italian aubergine traybake

A and DELICIOUSLY filling all-in-one easy dinner. Serves 4. Ingredients 2 aubergines, sliced into half-moons 2 tbsp olive oil 2 x 400g cans chopped tomatoes 2 garlic cloves, crushed 70g pack black olives Small pack basil, leaves picked and a quarter of pack reserved to serve 2 ciabatta rolls, torn into chunks 150g ball mozzarella, torn

Method

1. Heat oven to 200c/180c fan/gas 6. In a roasting tin, toss aubergine with oil and roast for 15 minutes, then stir in tomatoes, garlic, olives and torn basil leaves and cook for another ten minutes.

2. Top with the bread and dot with chunks of mozzarella. Bake for a further 25 minutes, then scatter over the remaining basil leaves before serving.