Finely chop the onions and sauté them in hot oil. Chop up the garlic, cut the Roastbeev into cubes and add both to the onions, briefly fry them.

Pre-heat the oven to 200°C. Peel the aubergines and cut into ½ cm thick slices. Cut the pepper into quarters and deseed. Place the onion, garlic and Wheaty cubes into a greased up ovenproof dish. Dice the pepper and aubergine and add them. Season with salt and pepper, pour the remaining olive oil over the dish and bake for 20 minutes until golden brown.

Wash the courgette and cut into ½ cm thick slices. Briefly fry both sides in olive oil and garnish the dish with rosemary twigs.