Eggplant caponata with cheesy potato toppingReviewed by our expert panel
(at time of publication)
- 4 large potatoes, peeled, sliced
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, chopped
- 3 stalks celery, chopped
- 1 eggplantaubergineX, diced
- 400g can chopped tomatoes (see tip)
- 1 tablespoon tomato paste (see tip)
- ½ cup pitted black olives, cut in half
- ¼ cup capers
- ½ cup fresh basil, chopped
- 1 teaspoon reduced-fat spread
- dash skim milk
- ½ cup grated parmesan (see tip)
- salt and black pepper, to season
1 Fill a large saucepan with cold water. Add potatoes and boil for 10 minutes until soft to mash. Preheat oven to 200°C.
2 Meanwhile, in another large saucepan, heat oil on a medium heat and add onion and garlic. Sauté for 3-4 minutes. Add celery and eggplant and cook for 3 more minutes until vegetables soften and brown. Add tomatoes and tomato paste and simmer for 5 minutes until thickened. Stir in olives, capers and basil then remove from heat.
3 Drain then return potatoes to saucepan. Add spread and milk. Mash until smooth then add half the parmesan. Season to taste and combine well.
4 Pour tomato mixture into a large baking dish then pile the potato on top in even amounts and spread with a fork to cover. Sprinkle the remaining parmesan on top.
5 Bake for 20-25 minutes until golden and serve.
Vegetables or salad
Make it gluten free Check canned tomatoes, tomato paste and parmesan are gluten free
Add some pesto to the mashed potato.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 3g
Dietary fibre 6g
Last updated date: 3 March 2021
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