Add 1 tablespoon of oil, courgette, red pepper, onion and garlic to a frying pan and fry until soft.

Add the Heinz Cream of Tomato with a kick of chilli soup to the vegetables and mix together. Remove the pan from the heat and set to one side.

Slice the aubergines lengthways into 15mm slices and drizzle with the remaining oil. Grill on a pre-heated grilling pan on both sides.

Spoon a third of the vegetables and soup mix into a large oven proof dish to cover the bottom of the dish. Add a layer of grilled aubergine, followed by a layer of basil leaves and a layer of mozzarella. Sprinkle with 10g of grated parmesan cheese.

Repeat the process twice more but use 20g of parmesan cheese on the top.

Place in the oven and cook for 15 minutes. Serve immediately.