Italian aubergine traybake

• aubergines↗2

  sliced into half moons

• olive oil↗2 tbsp tbsp
• chopped tomatoes2 x 400g cans

  2 x 400g cans

• garlic cloves↗2

  crushed

• black olives↗70g pack g

  (we used Crespo dry black olives with herbs)

• basil↗small pack

  leaves picked, 3/4 torn

• ciabatta↗2

  rolls, torn into chunks

• ball of mozzarella↗150g g

  torn

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss the aubergine with the oil and roast for 15 mins, then stir in the tomatoes, garlic, olives and torn basil leaves, and cook for another 10 mins.

2. 2

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