Chicken with aubergine and mozarella

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.