Wonderful, healthy and simple dish to add to your collection of dinner staples. A tasty tomato sauce works well together with layers of aubergine, tomato and courgette. To make this dish suitable for vegetarians, simply swap out the Parmesan (which contains animal rennet) for a vegetarian equivalent.

1. To start the dish, add the olive oil to a pan and place over a medium heat. Once hot, add the chopped garlic and shallots, cook until soft, then add the tinned tomatoes. Cook gently for 5 min,

2. Preheat the oven to 140°C/gas mark 1.

3. Lay the sliced courgettes across the bottom of an ovenproof dish.

4. Once the sauce is ready, season to taste and pour a small amount over the courgettes in the dish. Add a layer of aubergine, followed by more sauce, then repeat with the tomatoes and more sauce, remembering to season each layer as you build the gratin. Repeat until all of the vegetables and sauce have been used up.

5. Finish the gratin by grating the Parmesan over the top and sprinkling with fresh breadcrumbs.

6. Place the dish in the oven and cook for 1 - 1 1/2 hours, until the vegetables have started to break down and the top of the gratin has a nice golden crust. Allow to cool slightly before serving.

Enjoy!