• 1 large aubergine, sliced
• 2 tablespoons olive oil
• 2 onions, sliced
• 6 courgettes, sliced
• 2 large leeks, sliced
• 6 oz (170 g) grated cheese
• 2 tablespoons dried oregano
• Salt and pepper
• ½ pint (290 ml) tomato juice

Method:

1. Slice the aubergine, salt and allow  the juices to drain.  Pat dry.  Heat the oil in a frying pan and saute the aubergine and sliced onion for around 5 minutes.
2. Grease a large casserole dish and layer the aubergine, onions, leeks and courgettes in it, sprinkling each layer with cheese, oregano, salt and pepper. Pour the tomato juice over the top.
3. Cover and cook in a pre-heated oven Gas Mark 4 (180°C/350°F) for 45 - 60 minutes until the vegetables are tender.

Goes well with boiled long-grain rice.

Serves 4.