• 3 tbsp olive oil
  • 2 cloves garlic, peeled and finely chopped
  • 2 red peppers, halved lengthways and deseeded
  • 2 medium aubergines, sliced into circles about 1cm thick
  • 340 g readymade arrabiata sauce
  • 2 tbsp fresh basil leaves, roughly chopped
  • 50 g parmesan, finely grated
  • 125 g mozzarella, torn into bite-size chunks


  1. 1

    Preheat the grill to medium high. Grill the peppers cut-side down for about 15-20 minutes until the skins are fully blackened. Carefully transfer to a bowl and cover tightly with cling film. Set aside for 10 minutes to allow the steam to loosen the skins.

  2. 2

    Meanwhile, heat a griddle pan until hot and brush the aubergine slices with 2 tablespoons of the oil. Cook in batches on a low heat for about 5 minutes on each side, or until chargrilled and just tender. Set aside.

  3. 3

    Preheat the oven to 180°C, fan 170°C, gas 4. Remove the peppers from the bowl, being careful to avoid the hot steam. Peel the skin from the peppers and discard.

  4. 4

    In a separate pan, heat the remaining oil and gently fry the garlic for 2-3 minutes. Stir in the arrabbiata sauce, 150ml water and the basil. Bring to the boil, season and remove from the heat.

  5. 5

    Arrange a layer of peppers and aubergines on the bottom of a shallow 1.5 litre ovenproof dish. Pour over some of the sauce and sprinkle with a little parmesan. Repeat with the remaining ingredients, then top with the mozzarella and a final sprinkle of parmesan.

  6. 6

    Bake for half an hour, until bubbling. Serve scattered with fresh basil.

Nutritional Details

Each serving provides
  • Energy 1361kj 325kcal 16%
  • Fat 20.5g 29%
  • Saturates 8.1g 41%
  • Sugars 15.4g 17%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 306kj/73kcal

Each serving provides

17.1g carbohydrate 7.8g fibre 13.9g protein

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