This Balkan stew layers summer vegetables, splashed with olive oil and flavoured with garlic, to make a hearty, vital vegetarian casserole. Enjoy it as a main course, or with either a meat or a dairy meal.
Preheat the oven to 190°C/375°F/Gas 5. Dice the aubergine into 2.5cm/1in pieces. Sprinkle with chopped garlic as you add all the vegetables to a large casserole.