Special Diet

  • 4 tablespoons olive oil
  • 1 aubergine, halved and sliced
  • 3 courgettes, sliced
  • 1 onion, sliced
  • 2 garlic cloves, finely sliced
  • 650 g (1 lb 5 oz) potatoes, scrubbed and cubed
  • 400 g (13 oz) passata
  • 250 g (8 oz) cherry tomatoes
  • handful of fresh herbs, chopped
  • 200 g (7 oz) feta cheese, crumbled
  • 100 g (3½ oz) fresh gluten-free wholemeal breadcrumbs
  • salt and black pepper

Heat the oil in a large frying pan, add the aubergine, courgettes, onion and garlic and fry for 4–5 minutes.

Add the potatoes, passata, tomatoes and herbs to the pan and season. Stir well, transfer to a large overnproof dish and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 45 minutes. Remove from the oven.

Sprinkle the feta and breadcrumbs over the roasted vegetable mixture, return to the oven and continue to cook for 12–15 minutes until golden.

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