If you have a heavy skillet that can be used on top of the stove and in the oven, then this dish can be cooked in the one pan to save on the washing up!

First slice the vegetables into long 1cm slices.

Season them lightly and sauté them in batches, in hot olive oil on top of the stove.

Remove the slices when they have turned a nice golden brown on both sides. Keep them to one side.

Now make a basic tomato sauce by frying the chopped garlic and onions in a little more olive oil, Then add the chopped tomatoes, balsamic vinegar, tomato puree and seasoning.

Bring it up to a brisk bubbling heat, and then turn it down and simmer for 15 mins.

When the sauce as reduced down, taste it and adjust the seasoning if necessary.

Now either in the original skillet or in a medium sized ovenware dish, layer the vegetables, sauce, and parmesan lasagne style, saving the mozzarella and some of the parmesan for the very top.

Bake in a medium hot oven for 25 mins or until golden brown and bubbling.