Place the cauliflower into a saucepan of water. Bring to the boil and simmer for 15 minutes until cooked. Drain.

Place the leeks into another saucepan of water. Bring to the boil and simmer for 10-12 minutes until soft. Drain.

Heat the oil in a large saucepan and add the onion and garlic. Cook for 3 minutes on a medium heat until soft.

Add the eggplant, stirring until it is brown and cooked through. You may need to add more oil as eggplant soaks up the oil like a dry sponge!

Add the peppers and cook for a further 5 minutes.

Add the chilli powder and tin tomatoes. Bring to the boil, cover and simmer for 15 minutes.

Mash drained cauliflower and add in the Parmesan cheese (if required). Add the salt, pepper, thyme and oregano and mix thoroughly.

Add in the leeks and mix well.

Pre-heat the oven to 180C/350F degrees.

Place the tomato and vegetable mixture in a casserole dish. Spread over evenly.

Place the cauliflower mixture on top of the vegetable mixture and spread out with a fork. Sprinkle cheese on top if you wish.

Bake in the oven for 30 minutes.

Eat and enjoy!