Italian Vegetable Bake With Mozzarella

Serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes

Ingredients:

• 1 dsp Bertolli Extra Virgin Olive Oil
• 1 Large onion
• 150g chestnut mushrooms, sliced
• ½ red pepper, sliced
• ½ green pepper, sliced
• ½ aubergine, diced
• 150g butterbeans, cooked or 1x400g can, drained
• 1x450g pouch Bertolli Garlic Sauce
• 150g grated mozzarella
• 1tbsp dry breadcrumbs
• Freshly ground black pepper

1. Set oven to 190 degrees/fan oven 170 degrees/gas mark 5
2. Fry the onion briefly in the oil until translucent, then add the mushrooms and continue to cook for a further minute.
3. Stir the red and green peppers and aubergine into the mixture
4. Add the butter beans, Bertolli garlic Sauce, and seasoning. Bring to the boil and simmer for 10 minutes.
5. Adjust seasoning to taste and spoon into an ovenproof dish.
6. Top with the cheese and bread crumbs. Bake for 30 minutes until golden.

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