Ingredients

1 tbsp Coop extra virgin olive oil
1 red onion, finely chopped
4 garlic cloves, 3 sliced, 1 crushed
1 aubergine, diced
1 courgette, diced
1 red pepper, diced
½ x 25g pack flat leaf parsley, chopped
2 tsp dried thyme
400g Coop Italian chopped tomatoes
1 tbsp drained jarred capers, plus
1 tbsp liquid from the jar
1 Coop British savoy cabbage, 8 large outer leaves only, trimmed
Basmati rice, to serve (optional)

Method

Preheat the oven to 200°C/fan 180°C/Gas 6
Heat the oil in a pan, then add the onion and sliced garlic
Fry, covered, for 8-10 mins, stirring occasionally, until softened
Add the aubergine, courgette, pepper and parsley, plus 1 tsp of the thyme, and cook for 10-15 mins more, until the veg softens
Stir through half the tomatoes, season, then spoon into a bowl and leave to one side

To make the sauce:

Put the rest of the thyme and tomatoes in the pan, with the crushed garlic, plus the capers and liquid, then bring to the boil and simmer for 5 mins, stirring from time to time
Meanwhile, cook the cabbage in boiling water for 1 min, to soften
Drain, then set aside until cool enough to handle
Pour the sauce into an ovenproof dish
Fill the cabbage leaves with the veg mixture, fold into parcels and place, seam-side down, on the sauce
Bake for 15 mins, then serve with the rice, if you like