Leek and zucchini casserole.
Chop four large onions and one leek into fine rings. Slice two large green (or four small white) zucchini into thin rounds. Peel and chop two medium potatoes into thin slices.
Place a layer of the onion rings in a large casserole dish and drizzle with a little olive oil. Add a layer of zucchini, a layer of leeks and a layer of potatoes. Brush each with oil as you go and add some tomato puree (or diced tomatoes with the juice), to moisten each layer. Repeat layers until casserole is three quarters full. Top up with balance of a cup of tomato puree, half a cup of white wine and half a cup of stock. Ensure there is enough fluid to cover the vegetables.
Sprinkle a teaspoon of crushed dried rosemary over the top.
Add salt and pepper. Place the lid on the casserole and bake until bubbling. Top with chopped parsley.
Serve with crusty bread smeared with home-made pesto, tapenade or the like.