Aubergine and courgette Parmesan bake | Diabetes UK

Ingredients

• 2 large aubergines (approx. 700g), cut into 1cm discs
• 2 large courgettes, cut into 0.5cm strips
• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 red pepper, finely chopped
• 2–3 cloves garlic, crushed
• 1 heaped tsp dried oregano
• 1 x 400g can chopped tomatoes
• 50g Parmesan cheese, finely grated
• 120g reduced-fat mozzarella, thinly sliced