Caponata Bake Recipe

Ingredients

• Potatoes: 700g medium potatoes (about 6), thinly sliced
• Milk: 4 tbsp milk
• Mature Cheddar: 85g mature cheddar, finely grated
• Rapeseed Oil: 1 tbsp rapeseed oil
• Onions: 2 onions (320g), finely chopped
• Balsamic Vinegar: 4 tsp balsamic vinegar
• Vegetable Bouillon Powder: 2 tsp vegetable bouillon powder
• Chopped Tomatoes: 2 x 400g cans chopped tomatoes
• Aubergines: 2 aubergines, cut into chunks
• Red Peppers: 2 red peppers (540g), deseeded and chopped
• Basil: 30g pack basil, leaves picked and finely chopped
• Garlic Cloves: 3 garlic cloves, finely grated
• Kalamata Olives: 10 Kalamata olives, pitted and halved
• Capers: 2 tsp capers
• Flat Leaf Parsley: 1/3 x 30g pack flat-leaf parsley, chopped
• Broccoli Florets: 320g broccoli florets