Two of my favourite Delia recipes involve cubed fried aubergine, tomatoes and mozzarella: one is a pasta sauce from Delia’s Vegetarian Collection; the other is the griddled aubergine, mozzarella and caper involtini from her Winter Collection (which also has the most incredible recipes for chocolate bread and butter pudding and roast potatoes. I’m hungry just thinking about them). Anyway, this recipe is my homage to both, but in one-tin oven form, perfect for batch-cooking. Add your favourite cheese or vegan cheese if you wish.