Roasted Vegetables with Mozzarella

2 carrots, cut into matchsticks
2 small waxy potatoes, sliced
salt and black pepper
olive oil for brushing
1 red and 1 green bell pepper each seeded and cut into 8 pieces
1 eggplant, sliced
2 red onions, quartered
6 cloves garlic
5 ounce ball of mozzarella cheese, grated

Sauce
1 tablespoon of olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
14 ounce can of chopped tomatoes
1 tablespoon of tomato paste
1 teaspoon of dried oregano

Preheat the oven to 450. Boil the carrots and potatoes in salted water for 2 minutes or  until softened slightly, then drain.

To make the sauce, heat the oil in a heavy based saucepan and cook the onion and garlic over a low heat for 5 minutes or until softened. Add the tomatoes, tomato paste and oregano. bring to a boil, then reduce the heat and simmer, uncovered for 20 minutes or until thickened.
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Meanwhile, brush 2 large baking sheets with oil. Divide the carrots, potatoes, peppers, eggplant, onions and garlic between the sheets, arranging them in a single layer on each. Brush with oil, season, then roast for 20 minutes or until softened.

Spread the tomato sauce over the base of an ovenproof dish and arrange the vegetables on top. Sprinkle with mozzarella and return to the oven for 5 minutes or until the cheese has melted.

Serves 4