Step 1

Heat the oven to 180ºC/gas Put the aubergine, courgette, red onion and garlic in a roasting tin, then add the oregano, lemon zest and some black pepper. Drizzle over 1½ tbsp of the olive oil, then roast for 30 minutes. Remove the tin, toss everything together, then add the tomatoes and roast for 10 minutes more.

Step 2

On a separate oven tray, toss the sourdough with the rest of the oil, then bake for 10 minutes or until golden and crisp.

Step 3

Add the lemon juice and basil to the roasted veg, then divide between 2 bowls along with the croutons and sardines. Serve warm or at room temperature