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Aubergine and Mozzarella Bake

It's Meat Free Monday and the start of National Vegetarian Week! To celebrate, the Vegetarian Society encourages everyone to share their stories and traditions behind the food we eat. We've chosen this Aubergine and Mozzarella Bake, a favourite dish from our annual Italian cooking holiday in Apulia. It reminds us how fortunate we are to share our love of veg with students, our Bath community, and friends all around the world.

We hope you enjoy this simple bake at home. It is hearty and filling, especially delightful with fresh seasonal veg from a local market. Also a great way to put your veg box to work! Do let us know what you think, here or on Facebook and Twitter. We love to hear from you!

Aubergine and Mozzarella Bake


  • 6 tbsp olive oil
  • 3 aubergine, thick slices
  • 1 tbsp capers
  • 2 garlic cloves
  • 2 tbsp black olives
  • 2 tbsp parsley, chopped
  • 1 jar artichoke hearts, cut in half
  • 4 ripe tomatoes, sliced
  • 1 large fennel, sliced
  • 300g mozzarella, sliced
  • 40g parmesan and 100g breadcrumbs (optional)


  1. Fry the aubergines until soft in olive oil.
  2. Layer up with the rest of the ingredients. 
  3. Top with parmesan and breadcrumbs if you wish.
  4. Bake for 30 minutes until soft and golden.