“This is a very hearty vegetarian dish. I often use half and half potato and sweet potato or just sweet potato for the mash and either work very well too.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. . Put the oven on Gas 5, 190C, 375°F.
  2. . Peel and cook the potatoes in salted water. Drain and mash.
  3. . Stir the basil into the mashed potato along with 1 tablespoon of olive oil. Season with salt and pepper. Stir in enough milk to make a creamy mash.
  4. . Place the aubergine, courgettes, red peppers, red onions, and garlic in a deep oven-proof dish.
  5. . Add two tablespoons of olive oil, Italian seasoning and a pinch of salt and toss well.
  6. . Cook on the top shelf of a pre-heated oven, Gas 7,220C, 425F, for 30 minutes, tossing occasionally. Remove from the oven and stir in the tomatoes.
  7. . Season with salt and pepper.
  8. . Reduce the oven temperature to Gas 5,190C, 375°F.
  9. . Spread the mashed potato carefully on top.
  10. . Sprinkle with parmesan cheese.
  11. . Bake in the centre of a pre-heated oven for 30 minutes or until the topping is golden.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: