• 2 tbsp olive oil by Sainsbury's
  • 1 small onion, finely chopped
  • 1 large garlic clove, chopped
  • 1 small fennel bulb, diced
  • 1 aubergine, cut into 2cm pieces
  • 1 yellow pepper, cut into 1cm pieces
  • 350 g potatoes, peeled and thinly sliced
  • 1 x 400g tin plum tomatoes
  • 0.5 vegetarian stock cube
  • 1 tsp chilli flakes
  • 3 tbsp light garlic and herb soft cheese
  • 25 g light mature cheddar


  1. 1

    Preheat the grill to high. Heat 1 tbsp of olive oil in a large, lidded frying pan over medium-low heat and add the onion, garlic, fennel, aubergine and yellow pepper. Give everything a good stir, place the lid on top and cook for 15 minutes, stirring once halfway through.

  2. 2

    Meanwhile, bring a pot of water to the boil, then add the potato slices and boil them for 5 minutes. Drain thoroughly and set aside.

  3. 3

    Make up 200ml stock with half a vegetarian stock cube. Once the vegetables have softened, add the tomatoes, vegetarian stock and chilli flakes to the pan along with some seasoning. Break up the tomatoes with a fork. Bring to a simmer, then remove from the heat and stir in the herb soft cheese. 

  4. 4

    Place the vegetables in a 2 litre square ovenproof dish and cover with the potato slices. Brush the slices with the remaining tbsp of olive oil and sprinkle over the cheddar. 

  5. 5

    Place under the grill for 5-10 minutes until the cheese has melted and the potatoes are golden. Serve immediately.

Nutritional Details

Each serving provides
  • Energy 867kj 207kcal 10%
  • Fat 9.0g 13%
  • Saturates 2.6g 13%
  • Sugars 8.6g 10%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 247kj/59kcal

Each serving provides

22.4g carbohydrate 3.8g fibre 7.3g protein

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