Summary
Serves: Serves 4 as a main course or 6 as a side dish Ingredients 400g tin essential Waitrose chopped tomatoes 1tbsp chopped fresh oregano 2 cloves garlic, chopped 2tbsp olive oil 1 medium aubergine, sliced 1 essential Waitrose red pepper, halved, deseeded and sliced 1 medium essential Waitrose onion, sliced 650g essential Waitrose Estima or Maris Piper potatoes, peeled and sliced Method Preheat the oven to 200C, gas mark 6. In a pan combine the chopped tomatoes, oregano, garlic and 1tsp of the oil, season and simmer over a medium heat for 10 minutes until thickened, stirring occasionally. Meanwhile, toss the aubergine, pepper and onion in the remaining oil and season. Arrange over the base of a roasting tin and cook in the oven for 10 minutes.
In a 2 litre ovenproof dish, layer up the roasted vegetables with the sliced potatoes and tomato sauce, seasoning each layer.See the full content of this document
Extract
Home Cooking ; Majorcan Veggie Bake
Finish with a la...
See the full content of this document
Sponsored links
