- 500g baby potatoes
- 1 tbsp olive oil, plus extra for greasing
- 2 aubergines
- 1 large onion, chopped
- 3 x 210g cartons Heinz Gluten Free Tomato & Oregano Pasta Sauce
- 125g Chosen by you Lighter Mozzarella, sliced
- 50g Chosen by you 30% Less Fat Extra Mature British Cheese, grated
Pre-heat the oven to 190C/170C Fan/Gas 5. Boil the potatoes until tender. Drain and slice thickly. Grease an ovenproof dish, about 20cm x 30cm, with olive oil.
Cut the aubergines into 1cm slices, discarding the stems. Grill for 8-10 minutes on each side. In a pan, fry the onion in 1 tbsp oil until soft. Add the sauce and simmer for 2 minutes, stirring.
Layer the vegetables and the mozzarella in the dish. Pour on the sauce and sprinkle over the grated cheese. Bake for 25 minutes.