Instructions: Heat the olive oil in the wok and preheat the oven at 250 C. Cut onions, zucchini, eggplant, yellow pepper and garlic into small pieces.

Put the onions in the wok and stir until they change colour. Then add the zucchini, eggplant, yellow pepper, mushrooms, garlic and olives, and stir-fry until the veggies let the juices out. Add tomato sauce and cooking cream, stir and leave for a couple of minutes. Season it with curry, Tabasco and Tamari soy sauce, stir and pour the veggies into the casserole.

Slice the mozzarella, cover the surface with the slices, and add oregano.

Bake it in the oven (turn down the temperature at 150 C) for about 10 minutes, until the mozzarella slices turn slightly red. Leave it for a couple of minutes to cool off it actually tastes better 30 minutes after youve taken it from the oven.

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