Notes
Gorgeous Mediterranean vegetables topped with cheesy potatoes, and your five a day! What's not to love?!
Ingredients
350g medium potatoes, thinly sliced (no need to peel)
2 tbsp. milk
40g mature Cheddar, grated
1 tbsp. light olive oil/vegetable oil
1 red onion, sliced
2 cloves garlic, crushed (or 2 tsp. garlic paste)
2 tsp. balsamic vinegar
1 vegetable stock cube
400g chopped tomatoes
1 aubergine, cut into bitesize pieces
1 red pepper, cut into bitesize pieces
small handful basil
small handful black olives, halved
1 tsp. capers
160g green veg (a combination of tender stem broccoli and sugar snap peas would be lovely here, but whatever you fancy!)
Method
Boil the potato slices in salted water for 10 minutes.
While these are boiling, heat the oil in a frying pan and fry the red onion with a pinch of salt, until starting to soften.
Stir in the garlic and cook for a few minutes until it starts to become aromatic.
Add the chopped tomatoes, aubergine, pepper, vinegar and stock cube.
Bring to a boil, stirring then simmer on a low heat for 20 minutes.
After the potatoes have been boiling for 10 minutes, drain them then transfer to a bowl and mix with the milk and half the Cheddar.
The tomato mixture will be ready when the aubergine is soft. You may need to add a little more water to keep it saucy.
Stir through the olives, capers, and tear some basil in too. Mix thoroughly and check for seasoning.
Heat the grill to high.
Place your tomato and aubergine mixture into an oven-proof dish and top with your potato slices. Sprinkle with the rest of the Cheddar.
Grill for 5-10 minutes, until golden and bubbling.
While the bake is under the grill, cook your green veg to serve alongside.