This Italian traybake topped with bread and mozarella is deliciously easy and filling, great for an all-in-one dinner
Prep:10 mins
Serves 4
2 aubergines, sliced into half moons2 tbsp olive oil2 x 400g cans chopped tomatoes2 garlic cloves, crushed70g pack black olives (we used Crespo dry black olives with herbs)small pack basil, leaves picked, 3/4 torn2 ciabatta rolls, torn into chunks150g ball of mozzarella, torn
STEP 1Heat 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.STEP 2Top 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.
