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Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour.
Cook the peppers gently in a large non-stick pan for about 5 mins – the water from them should stop them sticking.

Add the garlic and cook for 1 min more, then add the beef, breaking up with a fork, and cook until brown.
Divide the beef mixture between 4 small ovenproof dishes and top with the sliced aubergine and tomato. Sprinkle with the remaining oregano and some seasoning, then grill for 1-2 mins each side until lightly charred – you may need to do this in batches. Heat the oil in the pan and fry the courgettes and aubergines until golden, about 6-8 mins.

Fill the passata jar to about half full with water (about 340ml), swirl and add to the pan.
Pour the lamb mixture into 1 large or 4 individual ovenproof dishes, spoon over the topping, scatter on the crumbs, then grill for 3-4 mins until bubbling.

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