This recipe is ideal for gluten, dairy and nut allergies.Recipe followed serves 2.Ingredients 3 large aubergines sliced2 large tomatoes sliced1 White onion sliced1 Pepper sliced2 garlic cloves peeled and slicedOptional – Grated cheese1 tin Chopped tomatoes 320g2 Tbsp Balsamic vinegarMethodUsing a frying pan saute the aubergine slices in a little olive oil for 1 minute either side, making sure you season with a pinch salt and pepper each side. Pre heat your oven 200 degreesIdeal to make two layers, do this by making the first layer on the baking tray or tin then place the fresh sliced tomatoes on the aubergine. Place the sliced garlic and tinned tomatoes on the first layer then add the balsamic. Repeat this procedure once more. Finish with a sprinkle with dried Italian herbs and a pinch of sugar.Once you have reached your ready to bake, at this stage place your bake in the oven on 210 degrees for 20 minutes. If you wish to add any cheese on the top on the bake please bake for half the time remove add the cheese then place back into the oven and finish bakingOnce the bake is ready, remove from oven then and serve with salad and add a little drizzle of balsamic.