Preheat the oven to 180C.

• Thinly slice the aubergine and courgettes widthways into circles. Roughly chop the chicken sausages into approx 1 inch pieces.
• Add 1 tbsp of olive oil to a large saucepan and add the courgettes and sausages with a tbsp of mixed herbs, salt and the minced garlic.
• In a separate frying pan, lightly grease the pan (if you have an oil spray thats perf). Place the aubergines onto the pan.
• Fry both for around 10 minutes, rotating the aubergines after five minutes.
• After 10 minutes, remove the aubergines and use a paper towel to pat the excess moisture (avoids #soggcity).
• Use half the courgette chicken mix as the first layer into the medium baking tray, followed by a layer of aubergine and chopped tomatoes. Adding some black olives in as you go.
• Repeat until you have no ingredients left, layers don’t have to be perfect like a lasagne – go crazy. Top with olives, mozzarella and pinch of salt.
• Pop in the oven for 30 minutes and serve with fresh baz.