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Servings: 4 people


  • 250 grams aubergine (1 large or 2 medium)
  • 500 grams zucchini (2 large)
  • 2 onions, finely chopped
  • 7 large tomatoes
  • 1 large red pepper
  • 9 garlic cloves, finely chopped
  • 1 1/2 tablespoon oregano
  • 1 1/2 tablespoon chilli flakes
  • 3 tablespoons olive oil
  • ½ teaspoon black pepper
  • Salt, to taste

Pesto cheese:

  • 200 grams mozzarella, grated
  • 3 tablespoons pesto


  • Add the pesto and grated mozzarella to a plate. Mix through with your fingers. It might clump slightly but use a fluttering motion with your fingers to break them apart. Set aside in the fridge.
  • Remove the seeds and white membrane in the red pepper. Chop the peppers, zucchini and aubergine into approx 2cm cubes.
  • Grate the tomatoes and discard the skins that get left behind. Set aside the juice and pulp.
  • Heat the olive oil in a large heavy-bottomed pot. Add the onions, garlic and red peppers and sauté over a medium heat until the onions brown slightly, about 5-7 mins.
  • Add the zucchini and aubergine and cook for 5 mins. Add the tomato purée, chilli flakes, oregano, pepper, and salt. Stir through, then cover and cook on low for 25-30 mins.
  • You want the vegetables to have cooked through and softened, but with a bite to them. The sauce will also have reduced by this time. Check a few times in between to make sure nothing catches at the bottom. Add a touch of water if necessary if it appears too dry. Check and adjust seasoning.
  • Assemble: I did two layers. Tip half the vegetables into an oven-proof dish. Top with half the pesto cheese. Repeat once more with the remaining vegetables and the final layer of cheese.
  • Bake in a preheated 180 C oven for 7-10 mins or until the cheese is melted through. Serve hot with crusty bread and with/without fried eggs alongside.


Serves 4 with bread.