1 white, round, crusty loaf (eg pain de campagne) or four individual crusty rolls
1 aubergine, sliced
3 tbsp olive oil
1 large onion, sliced
2 cloves garlic, crushed
1 tbsp brown sugar
225g/8oz courgettes, sliced
4 ripe tomatoes, skinned and sliced
1 tbsp fresh basil, chopped
1 tbsp fresh flat leaf parsley, chopped
1 tbsp fresh oregano, chopped
salt and freshly ground black pepper
Preheat oven to 200C/400F/Gas 6.
Slice the top off the loaf or rolls and reserve. Remove the bread from the inside leaving just a shell.
Brush the aubergine slices with a little of the olive oil, place on a baking sheet and bake in the preheated oven for about 15-20 minutes, until golden.
Heat the remaining olive oil in a frying pan. Fry the onion and garlic gently for about 15 minutes, until turning golden and starting to caramelise.
Stir in the sugar and remove from the pan.
In the same pan, add a little more olive oil if necessary and fry the courgettes until golden.
Layer half the aubergine, onion, courgettes, tomatoes and the herbs inside the bread shell, seasoning each layer. Repeat. Put the lid on top.
Wrap tightly in clingfilm and refrigerate for 2 hours or overnight. The juices will soak into the bread. Cut into wedges to serve.
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