This Italian traybake topped with bread and mozarella is deliciously easy and filling, great for an all-in-one dinner
INGREDIENT :
2 aubergines, sliced into half moons
2 tbsp olive oil
2 x 400g cans chopped tomatoes
2 garlic cloves, crushed
70g pack black olives (we used Crespo dry black olives with herbs)
small pack basil, leaves picked, 3/4 torn
2 ciabatta rolls, torn into chunks
150g ball of mozzarella, torn
RECIPE DIRECTION :
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.
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.
