|Aubergine||1 Small, sliced|
|Courgettes||2 , sliced lengthways|
|Red onion||1 , sliced into rings|
|Focaccia bread loaf||1|
|Garlic||1 Clove (5 gm), halved|
|Mozzarella||1 Ounce, sliced (1 Packet)|
|Red peppers||2 , griddled and skinned|
|Rocket leaves||3 Ounce (75 Gram)|
|Olive oil||1 Teaspoon (To Drizzle)|
Heat the griddle pan and griddle the aubergine, courgettes and red onion for about 5 minutes, turning occasionally.
Leave to cool.
Cut the focaccia in half lengthways and place it on the griddle to toast lightly.
Rub the cut garlic edges all over the toasted bread if wished.
Place the sliced mozzarella on the base of the toasted focaccia then evenly layer the griddled vegetables on top of the mozzarella.
Start with the aubergine and then add the courgettes, peppers, onion and rocket.
Season each layer as you arrange it.
Finally, drizzle with a little olive oil, season and place the top of the focaccia bread on top of the vegetables.
Push together gently but firmly.
Cut into four evenly sized pieces and serve.