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Ingredients

• 350ml/12fl oz extra virgin olive oil

• 400g/14oz potatoes, thinly sliced

• 400g/14oz aubergines, sliced lengthways into 1cm/½in thick slices

• 400g/14oz green peppers, quartered, seeds removed

• 2 garlic cloves, sliced

• 500g/1lb 1oz tomatoes, peeled, roughly chopped

• salt and freshly ground black pepper

• 200g/7oz manchego cheese, grated

Description

Make The Most Of Summer’s Aubergines, Tomatoes And Peppers With This Spanish Vegetarian Dish. Serve With Crusty Bread And Green Salad.

BBC