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|500 g||Potatoes, of a floury variety such as Agria, peeled|
|2 tbsp||Tomato puree|
|1 cup||Water, cold|
|1||Red pepper, coarsely chopped with seeds removed|
|1||Pepper, orange, coarsely chopped with seeds removed|
|1 to taste||Salt & freshly ground pepper|
|⅓ cup||Tasty cheese|
|¼ cup||Breadcrumbs, dry|
- Preheat oven to 190 degC. Cut eggplant and potatoes into 2cm cubes and cook in boiling, salted water for 5 minutes. Drain well.
- Melt butter in a saucepan, add flour and stir until smooth. Add tomato purée and water, stirring until smooth. Add chopped peppers, onion and bay leaves.
- Stir over a medium heat for 2 to 3 minutes or until sauce thickens. Stir in eggplant and potatoes, season well with salt and pepper, then transfer to a large baking dish.
- Sprinkle with grated cheese and breadcrumbs. Bake for 30 minutes or until golden brown.