Greek Vegetable Bake

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Slice the aubergine[s] into quarters lengthways, then into thin slices

Slice the courgettes thinly

Add the sliced aubergine and courgette to a baking tray season generously with salt and pepper, drizzle with olive oil and a pinch of the oregano, then pop in the oven until step 6 

Meanwhile, cut the tomatoes into wedges 

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the tomatoes with a pinch of both salt and sugar and cook them for 3 min or until beginning to soften

Meanwhile, peel and finely chop (or grate) the garlic 

Add the cinnamon and 2/3 of the garlic to the tomato pan and cook for a further min, then add the tomato paste, the remaining oregano and a small drizzle of the vinegar and stir until combined

Add 100ml [200ml] water and cook for 5-7 min or until thickened to the consistency of a pasta sauce

Transfer the tomato sauce to a bowl, wipe the pan clean and return it to a medium heat

Add 40g [80g] butter to the pan

Once melted, add 1 tbsp [2 tbsp] flour, stirring constantly with a wooden spoon for 1 min, until combined

Add 300ml [600ml] milk and whisk into a smooth sauce, then add the bay leaf[ves], remaining garlic and cook for 3-5 min until thickened 

Meanwhile, grate the cheese

Once the sauce has thickened, remove it from the heat and add most of the cheese

Season with salt and pepper and remove the bay leaf[ves] - this is your béchamel sauce

Remove the aubergine and courgettte from the oven and combine with the tomato sauce

Add the vegetables to an oven proof dish (or individual ones) and pat them down into a layer 

Top with the béchemal and scatter the panko breadcrumbs and remaining cheese over the top 

Put the bake in the oven for 10-15 min or until golden on top and bubbling

Meanwhile, combine the mustard and remaining vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper - this is your dressing