Greek-style vegetable bake
Find out how to make this taste vegetarian dish that's low in fat and contains two of your five a day.
Recipe - Serves: 4
400g can essential Waitrose
1 tbsp chopped fresh oregano
2 garlic cloves, chopped
2 tbsp olive oil
2 medium aubergines, sliced
1 medium onion, finely sliced
650g small essential Waitrose Charlotte Potatoes, thinly sliced
200g essential Waitrose Greek Light Salad Cheese, crumbled
1. Preheat the oven to 200ºC, gas mark 6. Combine the tomatoes, oregano, garlic and 1 tsp of the oil in a pan, season and simmer over a medium heat for 15 minutes until thickened, stirring occasionally.
2. While the sauce is cooking, toss the aubergine and onion in the remaining oil with some seasoning. Arrange over the base of a roasting tin and cook in the oven for 15 minutes. Layer up the roasted vegetables with the potatoes, salad cheese and tomato sauce in a 2-litre ovenproof dish, seasoning each layer. Finish with a layer of potatoes and finally tomato sauce.
3. Bake in the preheated oven for 45–50 minutes until the vegetables are tender and the top is golden. Leave to stand for 5 minutes for the flavours to settle before serving with a leafy salad.
Typical values per serving: