A vegetarian caponata bake topped with sliced potatoes

Caponata bake

  • Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 2 (serves 4)

This healthy, comforting veggie bake is topped with cheesy potato slices and packs in all 5 of your 5-a-day, along with calcium, vitamin C, iron and fibre

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal439
low infat14g
saturates6g
carbs54g
sugars25g
fibre16g
protein18g
salt1.7g
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Ingredients

Method

  • STEP 1

    Heat the grill to high. Boil the potato slices for 10 mins, then drain, tip into a bowl (don’t worry if they break up a little) and add the milk and half the cheese. Mix together.

  • STEP 2

    Meanwhile, heat the oil in a large frying pan and cook the onion until softened. Spoon in the balsamic vinegar and bouillon powder, then stir in the tomatoes, aubergine, peppers, basil and garlic. 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.

  • STEP 3

    Remove from the heat and stir in the olives, capers and parsley. Tip into two shallow baking dishes. Cover with the potatoes and sprinkle with the remaining cheese.

  • STEP 4

    If you are following our Healthy Diet Plan, grill the one you are eating now until golden. While it’s grilling, steam or boil half the broccoli to serve with the bake. To reheat on the second day, heat oven to 180C/160C fan/gas 4 and bake for 30-40 mins until bubbling and golden. Cook the remaining broccoli to serve with it.

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    Rating: 4 out of 5.8 ratings
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