Red pepper & aubergine bake

This delicious recipe was created by celebrity chef Giancarlo Caldesi for Dolmio's Tastes of Italy premium sauce range

Serves 4 as a main course

What you need:

• 1 jar of Taste of Sicily Dolmio sauce
• 1 medium aubergine(250g)
• 1 courgette (280g)
• 1 red pepper (218g)
• 1 yellow pepper (240g)
• 1 large potato
• 6 tablespoons of extra-virgin olive oil
• ½ red chilli, roughly sliced, optional
• 25g pinenuts
• 100ml water
• 125g ball of buffalo Mozzarella, roughly chopped

What you do:

1. Pre-heat the oven to 180°C. Put the potatoes onto boil in their skins in plenty of boiling salted water. When done peel them while still hot and cut into large chunks.
2. Meanwhile, chop the aubergines into large chunks. Cut the peppers into thick slices, discarding the seeds and core. Heat the oil in a large frying pan and when hot, add the vegetables and potatoes. If you like things hot, throw in some chilli too. For those that prefer some crunch, add the pinenuts too. Fry until starting to brown and becoming soft. Keep stirring and tossing the pan. Season with plenty of salt and pepper. Pour in the water and let it reduce.
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. Scatter over the Parmesan and bake for around 10- 15 minutes or until browned and sizzling.
4. Serve with crusty focaccia.

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