Caponata bake

• medium potatoes↗700g g

  (about 6), thinly sliced

• milk↗4 tbsp tbsp
• mature cheddar↗85g g

  finely grated

• rapeseed oil↗1 tbsp tbsp
• onion↗2

  (320g), finely sliced

• balsamic vinegar↗4 tsp tsp
• vegetable stock powder↗2 tsp tsp
• chopped tomatoes2 x 400g cans
• eggplants↗2

  cut into large pieces

• red pepper↗2

  (540g), deseeded, sliced

• basil packet30g g

  leaves gathered and finely chopped

• garlic cloves↗3

  finely grated

• Kalamata olives10

  pitted, halved

• capers↗2 tsp tsp
• flat‑leaf parsley↗⅓ x 30g pack

  chopped

• броколі суцвіття↗320g

Step-by-step instructions

1. 1

   Preheat the grill to high heat. Boil the potato slices for 10 minutes, then drain, transfer to a bowl (don’t worry if they fall apart a bit) and add the milk and half the cheese. Mix.

2. 2

   Meanwhile, heat the oil in a large pan and sauté the onion until soft. Add the balsamic vinegar and broth powder, then stir in the tomatoes, eggplant, pepper, basil and garlic. Cover and cook for 20 minutes, stirring often and adding a little water as needed, until the eggplant is tender when tested with a knife.

3. 3

   Remove from heat and add the olives, capers and flat‑leaf parsley. Transfer to two shallow baking dishes. Top with the potatoes and sprinkle with the remaining cheese.

4. 4

   If you follow our Healthy Eating Plan, grill the finished portion until golden. While it grills, steam or boil half a broccoli to serve alongside the bake. To reheat for a second day, preheat the oven to 180 °C/160 °C fan/gas 4 and bake for 30‑40 minutes, until bubbles appear and the top is golden. Prepare the remaining broccoli to serve with it.