This Italian traybake topped with bread and mozarella is deliciously easy and filling, great for an all-in-one dinner
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 (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
Method
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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.
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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.