Red pepper and aubergine bake

  • Serves 4

This warming vegetable bake works great as a meat-free main or even as a veggie side, to accompany something like cod or tuna - we love it on a slice of warm ciabatta!

Aubergine bake


  • Potato 1, large
  • Extra virgin olive oil 6 tbsp
  • Aubergine 1 medium, chopped into chunks
  • Courgette 1 large, thickly sliced
  • Red pepper 1, deseeded and thickly sliced
  • Yellow pepper 1, deseeded and thickly sliced
  • Red chilli 1/2, deseeded and roughly chopped (optional)
  • Pine nuts 25g
  • Dolmio Taste of Sicily sauce 1 jar
  • Water 100ml
  • Ball of buffalo Mozzarella 125g, roughly chopped


  • Step 1

    Preheat the oven to 180ºC/350ºF/Gas Mark 4. Cook the potato in its skin in plenty of boiling salted water. When done, peel it while still hot and cut into large chunks.

  • Step 2

    Heat the oil in a large frying pan and when hot, add the vegetables and potato. If you like things spicy, add the chilli. For those that prefer some crunch, add the pine nuts too. Fry until starting to brown and soften. Keep stirring and tossing the pan. Season with plenty of salt and pepper. Pour in the jar of Dolmio Taste of Sicily sauce, add the water and let it reduce.

  • Step 3

    Divide the contents of the pan between four individual serving dishes and then add a quarter of the Mozzarella to each, pushing the pieces in slightly. Bake for around 10-15 minutes or until browned and sizzling. Serve with crusty focaccia.