2 aubergines, sliced lenthways

1kg tomatoes, peeled and chopped

2 tbs chopped fresh basil

2 garlic cloves, crushed

2 large courgettes, sliced diagonally

6 oz firm camembert, sliced

seasoning

fresh basil sprigs, to garnish.

1. Arrange the aubergines in a colander, sprinkle with salt, leave for at least 15 mins, then rinse under cold water and pat dry with kitchen paper. Preheat oven to 180Cfan/Gas 6.

2. Place half of the tomatoes in a pan with half of the basil, then add the garlic, sasoning and 150ml water. Bring to the boil, reduce the heat and simmer for 5 mins then pour the sauce into a large, shallow ovenproof dish. Layer the aubergine and courgette slices over the sauce and scatter the remaining tomatoes on top.

3. Cover and cook for 1 hr or until the vegetables are tender. remove the cover and lay the Camembert on top, then scatter over the remaining basil. Return to the oven uncovered for 20-25 mins or until the Camembert has melted. Garnish with basil and serve hot.