Recipe: Good Food magazine’s caponata bake

Looking for a comforting, bone-friendly dinner idea for autumn? Try this brilliant veggie bake from our friends at Good Food magazine.

This bake includes dairy combined with a rainbow of vegetables. Varied and colourful plants offer many different nutrients including trace elements such as boron and magnesium. A side serving of broccoli adds to the calcium content.

Find more healthy bones recipes at Good Food.

Recipe

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 4 (recipe makes 2 bakes)

Ingredients

• 700g medium potatoes (about 6), thinly sliced

• 4 tbsp milk

• 85g mature cheddar, finely grated

• 1 tbsp rapeseed oil

• 2 onions (320g), finely chopped

• 4 tsp balsamic vinegar

• 2 tsp vegetable bouillon powder

• 2 x 400g cans chopped tomatoes

• 2 aubergines, cut into chunks

• 2 red peppers (540g), deseeded and chopped

• 30g pack of basil, leaves picked and finely chopped

• 3 garlic cloves, finely grated

• 10 Kalamata olives, pitted and halved

• 2 tsp capers

• ⅓ x 30g pack flat-leaf parsley, chopped

• 320g broccoli florets

Method

1. Heat the grill to high. Boil the potato slices for 10 minutes, then drain, tip into a bowl (don’t worry if they break up a little) and add the milk and half the cheese. Mix together.

2. Meanwhile, heat the oil in a large frying pan and cook the onion until softened. Spoon in the balsamic vinegar and bouillon powder, then stir in the tomatoes, aubergine, peppers, basil and garlic. Cover and cook for 20 minutes, stirring frequently and adding a little water if necessary, until the aubergine is tender when tested with a knife.

3. Remove from the heat and stir in the olives, capers and parsley. Tip into two shallow baking dishes. Cover with the potatoes and sprinkle with the remaining cheese.

4. If you’re eating just one of the bakes now, grill it until golden. While it’s grilling, steam or boil half the broccoli to serve with the bake. To reheat on the second day, heat the oven to 180°C /160°C fan/gas 4 and bake for 30-40 minutes until bubbling and golden. Cook the remaining broccoli to serve with it.

To learn more about what we should be eating to benefit our bones now.