Animal Aid

• 1 medium aubergine
• 1 medium leek
• 1 red pepper
• 3 or 4 shallots
• 1 tbsp tomato puree
• juice and grated rind of 1 orange
• 2 tsp dried mixed herbs
• salt and black pepper
• olive oil
• 1 pack puff pastry

Method

1. Thinly slice the aubergine, brush with oil and grill both sides for about 5 mins until brown.
2. Thinly slice the pepper, shallots and leek and roast in a very hot oven with a little oil for about 20 mins until the edges are starting to char.
3. Line a shallow dish with puff pastry and bake for 10 mins in a medium oven until golden brown.
4. Cut the aubergine slices into strips and mix these together with the other vegetables, herbs, orange juice and rind, puree, salt and pepper. Spoon mixture onto the cooked pastry.
5. Drizzle about 4 tbsp olive oil over the vegetable mix, then top with a lid of pastry. Wet the edges of the pastry and press down to seal with the cooked layer beneath.
6. Cut some slits in the pastry and bake at gas mk 6 (200 C) for 20-25 mins.