Serves 2 – 4
2 large chicken breasts, each cut into 3 thin slices
2 small aubergines, each cut lengthways into three slices
3 long red peppers, sliced lengthways, seeds removed
2 cloves garlic, chopped
1 ‘ball’ of mozarella, cut into 6 slices
salt, pepper, thyme, olive oil
Brush the slices of chicken, aubergine and red pepper with olive oil and cook on the griddle or grill.
In an oiled oven-proof dish arrange the aubergine slices, cover each with a piece of chicken, sprinkle over the chopped garlic and some thyme, add the slices of pepper and mozarella, some more thyme and a little olive oil.
Cook under the grill until the mozarella is bubbling, melting and browning slightly. Serve with rice, sautéed potatoes or crusty bread, and a glass of red or rosé wine.