Harissa Aubergine + Pisto Traybake

Method

1. Preheat the oven to 200°C fan / 425°F fan.
2. Add the courgettes, onion and bell peppers to an approx. 33cm x 22cm (13”x9”) roasting dish. Drizzle the veggies with olive oil and season with salt and pepper.
3. Then slice the aubergines in half lengthways and criss-cross the flesh. Rub the flesh with some olive oil and season with salt and pepper and place them in the baking dish. Roast the veggies for 20 minutes.
4. Once finished roasting, remove the aubergine halves from the baking dish and leave them to one side. Stir the garlic, tinned tomatoes, sugar, rosemary and 1 tablespoon of the rose harissa paste into the dish with the other veggies. Then rub 1 tablespoon of rose harissa paste all over the aubergines and add them back into the roasting dish and roast everything for another 20 minutes.
5. In a small bowl combine the remaining 1/2 tablespoon of rose harissa paste with a drizzle of oil, then when everything has finished cooking spoon it all over along with the yoghurt.