Torrevieja Forum and Discussion Board

Preparation Time: 20 minutes
Cooking time: 1 hour 15 minutes
Serves: 4

If served as four portions, provides 571 cals, 40g fat (of which 10g saturates), 22g sugar and 1.4g salt per portion.

Ingredients

- 2 medium potatoes, peeled
- 3 tbsp oil
- 2 aubergines, sliced
- 2 medium onions, sliced
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 1 tsp cinnamon
- 500g (1lb 1oz) frozen Mediterranean vegetables, defrosted
- 2 tbsp tomatoe puree
- 400g (14oz) chopped tinned tomatoes
- Salt and pepper
- 480g (1lb) jar white lasagne sauce
- 125g (4½oz) Parmesan cheese, grated
- Nutmeg, sprinkling

Method

1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.

2. In a large cast iron type ovenproof lidded pan par boil the potatoes until tender, drain, then slice. Set aside.

3. Wipe the pan out and add in 2 tbsp of oil, fry the aubergine slices a few at a time until golden, set aside on kitchen paper.

4. Add a dash more oil to the pan and fry the onions until soft, then add in the garlic and dried oregano and cinnamon.

5. Tip in the mixed vegetables and fry for a few minutes. Add the tomato puree and the tinned tomatoes. Cook for 5 minutes on a low heat. Season to taste and pop into a bowl. Wipe the pan out.

6. To assemble, put a layer of the potatoes, aubergine and the veggie sauce in the bottom of the pan, spoon over a layer of the white sauce, sprinkle with a little of the cheese. Repeat until the ingredients are used up, but finish with a layer of aubergine topped with the last of the white sauce, cheese and a grating of fresh nutmeg.

7. Bake in the over for 35 - 40 minutes until piping hot and golden on top.

8. Serve with crusty bread.