A more-ish, midweek meal. If you don’t have any of the vegetables listed, use whichever ones you have in your fridge. It’s also delicious with just cheese and tomatoes.

• Preheat oven to 200°C (180°C fan).
• Prepare the tomato sauce by heating 2 tablespoons of oil and the garlic over a low heat. After a minute add the passata and a good pinch of salt and pepper. Leave to cook, partially covered, over a low heat for about half an hour, stirring occasionally. Then tear in the basil and stir.
• While the tomato sauce is cooking, in a large, non-stick frying pan, heat the remaining 3 tablespoons of oil and add the onions. Cook, covered, over a low heat for 5 minutes, then add the cut carrot, courgette, aubergine, pepper and a generous pinch of salt and pepper. Stir well, cover again and cook over medium high heat for 10 minutes. Remove the lid and cook over medium heat for another 10-15 minutes.
• To assemble: spread a thin layer of tomato sauce over the base of a 30 x 25cm baking dish. Cover that with a layer of matzah, trimming the sheets to fit the dish. Layer up with about a third each of the tomato sauce then  cream then vegetables then mozzarella and Parmesan. Repeat twice, but on the top layer, use fewer vegetables. You may have some vegetables over.  Bake for 20-25 minutes. 
• Leave to rest for 10 minutes before serving hot.