Instructions: Place the chopped tomatoes in a saucepan and add 1 tbsp oil the garlic basil lemon rind sugar and seasoning.

Bring to the boil on the boiling plate. Let bubble for 2 to 3 minutes then cover and transfer to the simmering ovenfor 30 to 40 minutes.

Remove the lid and return to the ovenfor a further 15 minutes.

Allow to cool.

Meanwhile place the whole red peppers in the small roasting tin and hang frpm the top set of runners in the roasting ovenfor 20 to 25 minutes turning occasionally until the skins are charred all over.

Transfer to a bowl cover tightly and leave to cool.

In the meantime cut the aubergines lengthways into thick slices and place in the large roasting tin.

Brush with the remaining oil.

Cook on the floor of the roasting ovenfor 20 minutes until the undersides are charred.

Leave to cool.

Peel away the skins from the cooked peppers then cut into quarters discarding the cores and seeds.

Spoon a little of the tomato sauce over the base of a large greased ovenproof dish and top with a layer of aubergines and peppers.

Sprinkle over a little of the cheddar cheese.

Continue layering in this way finishing with a layer of cheddar cheese.

Sprinkle over the parmesan.

Bake on the grid shelf on the floor of the roasting ovenfor 30 to 40 minutes until bubbling and golden.

Serve immediately.

Variation: Replace the cheddar cheese with diced mozzarella.

Variation: Use a mixture of red yellow and orange peppers.

Variation: Replace the basil with chopped fresh coriander.

Serve this tasty gratin with plenty of crusty bread and a crisp leafy salad.

Serves 6

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