Caponata Bake

Ingredients:

GF D

• 400g medium potatoes or sweet potatoes - thinly sliced 100g light cottage cheese
• 2 onions - 320g, finely chopped
• 4 tsp balsamic vinegar
• 2 tsp vegetable bouillon powder
• 800g canned chopped tomatoes
• 2 aubergines - cut into chunks
• 2 red peppers - deseeded and chopped
• 30g pack basil leaves picked and finely chopped
• 3 garlic cloves - finely grated
• 2 tsp capers
• 30g flat-leaf parsley - chopped

Method:

1. Boil the potato slices for 10 mins and drain.
2. Meanwhile, heat a frying pan and cook the onion until softened.
3. Spoon in the balsamic vinegar and bouillon powder, stir in the tomatoes, aubergine, peppers, basil, and garlic.
4. Cover and cook for 20 mins, stirring frequently and adding a little water if necessary — until the aubergine is tender when tested with a knife.
5. Remove from the heat and stir in the capers and parsley.
6. Tip into a shallow baking dish. Cover the caponata with the boiled potatoes and sprinkle with the cottage cheese and bake for 20 minutes until the top is golden brown and crispy.

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