1 large aubergines sliced lengthways

1 large courgette sliced lengthways

500g extra lean beef mince

Handful of chopped mushrooms

1 small white onion diced

1 green pepper diced

2 cloves garlic grated

1 tin chopped tomatoes

2 tbsp tomato puree

2 tablespoons chopped fresh oregano

Good splash of red wine.

1 ball of reduced fat mozzarella sliced.

Put a drizzle of oil in a large frying pan or wok on medium heat and brown off your mince until no pink remains.

Pop in your onions, peppers, garlic and mushrooms and cook for 2-3 minutes.

Add your tomato purée and cook for one minute.

Pop in your tinned tomatoes, wine and oregano, simmer for 20 minutes or so until reduced and starting to thicken nicely. Season and set aside.

Pop your aubergine and courgette slices into the oven set at 200 degrees and cook for 8 minutes or so  until they have dried out. Remove and set aside.

Get your oven dish (I use a 25cm square one)

Spoon half of your mince across the dish, top with layers of aubergine to completely cover. Spoon over the remaining mince and top with your courgette, again making sure it completely covers the dish.

Arrange your mozzarella over the top and pop in the oven for 25 minutes or so until completely heated through and cooked.