Bursting with the vibrant tastes of the Mediterranean, this comforting gratin makes an simple meal. Protein-rich eggs and cheese contain tryptophan, a chemical which the body turns into the “feel-good” neurotransmitter, serotonin. Olive oil and whole grains in the form of oats replace traditional margarine and matzah meal for an extra heart-healthy boost. To make it vegan, use dairy-free cheddar.

Recipes adapted from To Life! Healthy Jewish Food (You Caxton Publications)

Method

• Preheat the oven to 220°C and line a baking tray with foil.
• Trim the tops from the aubergines and cut into 3 cm cubes. Cut the stalks from the peppers, remove the seeds and cut them into 3 cm wide strips then spread them all out on the prepared tray.
• Drizzle with the olive oil and toss so they’re well coated then roast for 30-35 minutes, shaking the tin halfway through, until tender and beginning to brown at the edges.
• Meanwhile, peel, and thinly slice the onion then sauté gently with the olive oil and a pinch of sea salt, covered, for 5-6 minutes until very soft.
• Crush the peeled garlic and add to the onions and continue cooking, uncovered, stirring occasionally, until the onions are beautifully caramelised and a rich golden brown (8-10 minutes) then turn off the heat.
• Whisk the eggs, herbs and other seasonings in a medium bowl until frothy.
• Grate the cheese then add half to the egg mixture together with the roasted vegetables, caramelised onions and the oats. Mix well with a fork.
• To bake the kugel, preheat oven to 180°C.
• Lightly oil the bottom and sides of a gratin dish or oven-proof pan and add the mixture. Scatter with the remaining cheese then nestle the halved tomatoes on the top.
• Bake for 30-35 minutes until firm to touch and golden brown on top. If the top is still a little pale, pop it under the grill for 3 minutes.
• Serve warm with a crisp green salad on the side.