Unfortunately I couldn’t get my eldest to eat this, too many vegetables in it for him, although he did eat some of the potato part. However my youngest loved it and it will be great served for baby led weaning.

Mediterranean Layered Bake

Serves 4 (2 adults and 2 children), with leftovers for another day

Ingredients

• 1 aubergine (eggplant), sliced lengthways
• 2 courgettes (zucchini), sliced lengthways
• 2 red peppers, sliced into strips
• 600g of potatoes, sliced (I used yukon golds and left skin on)
• 60g of parmesan cheese 
• 60g of part skimmed mozzarella 
• 1 cup (240ml) of passata
• 2 tablespoons of tomato paste
• few basil leaves, finely chopped
• 200ml of no salt vegetable stock
• 1 small onion, finely chopped
• 3 cloves of garlic crush
• 2 teaspoons of oregano
• splash of balsamic vinegar
• Olive oil
• Italian parsley

Method

Add some olive oil to  a frying pan over a medium high heat, add your onion and garlic and fry for a couple of minutes to soften.

Add the passata, tomato paste, stock, oregano, basil and a splash of balsamic, bring to a boil and then reduce heat and simmer until sauce has thickened. Turn of heat and set aside.

Brush a grill pan with some olive oil and grill your slices of aubergine, courgette and red pepper and set aside on a plate until all slices are grilled.

Now you can start to layer your bake.

Preheat oven to 200c or 400f (gas mark 6)

Get a deep square oven proof dish.

First do a layer of aubergine, red pepper and then courgette, spread over the top with your tomato sauce, add a layer of sliced potato and half the parmesan  and half the mozzarella. Repeat process (top layer should be potato with cheese)

Cover with aluminum foil then place in the oven and baked for 40mins. Remove foil and then continue to bake for another 20 mins until top is nice and golden. Sprinkle over the top with some chopped Italian parsley

Allow to cool slightly and then slice and serve.