Ingredients Jump to Instructions ↓

  1. 1 350g jar sun-ripened tomato sauce

  2. 1 large potato

  3. 6 tbsp extra-virgin olive oil

  4. 1 medium aubergine, chopped into chunks

  5. 1 large courgette, thickly sliced

  6. 1 red pepper, deseeded and thickly sliced

  7. 1 yellow pepper, deseeded and thickly sliced red chilli, deseeded and roughly sliced

  8. 25g pine nuts

  9. 100ml water

  10. 125g ball of buffalo mozzarella, roughly chopped

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180C. Cook the potato in its skin in plenty of boiling salted water. When done, peel it while still hot and cut into large chunks. Heat the oil in a large frying pan and when hot, add the vegetables and potato. If you like things hot, add the chilli; if you prefer some crunch, add the pine nuts too. Fry until starting to brown and soften. Keep stirring and tossing the pan. Season with plenty of salt and pepper. Pour in the jar of tomato sauce, add the water and let it reduce. Share the contents of the pan between four individual serving dishes and then add a quarter of the mozzarella to each, pushing the pieces in slightly. Bake for around 10- 15 minutes or until browned and sizzling. Serve with crusty focaccia.


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