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Ingredients

• 350g Quorn Pieces
• 2 tbsp Olive Oil
• 1 yellow pepper, deseeded and diced
• 1 aubergine, cubed
• 1 courgette, sliced
• 1 large onion, finely sliced
• 2 cloves of garlic, finely chopped
• 2 large beef tomatoes, diced
• 250ml vegetable stock
• 4 heaped tbsp sundried tomato paste
• ¼ tsp chilli flakes
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• 2 heaped tbsp fresh basil leaves, chopped
• 60g black olives, chopped
• 1 tbsp chopped capers
• Salt and black pepper to taste
• Ingredients for the Topping
• 2 tbsp breadcrumb
• 1 tbsp vegetarian Parmesan
• 1 tbsp basil leaves