750 g to 1 kg (1 1/2 to 2 lb) potatoes, peeled and thinly sliced
2 large onions, thinly sliced
1 medium aubergine (egg plant), thinly sliced
8 oz (225 g) Cheddar cheese, thinly sliced
8 oz (225 g) collar bacon, rinded and diced
salt
pepper
1/2 teaspoon dried oregano
226 g (8 oz) canned tomatoes
2 large onions, thinly sliced
1 medium aubergine (egg plant), thinly sliced
8 oz (225 g) Cheddar cheese, thinly sliced
8 oz (225 g) collar bacon, rinded and diced
salt
pepper
1/2 teaspoon dried oregano
226 g (8 oz) canned tomatoes
method
1. Arrange two thirds of the potatoes, the onions, aubergines, half the cheese and the bacon in thin layers in a buttered casserole.
2. Add salt and pepper to the layers.
3. Sprinkle the oregano on top and cover with the undrained tomatoes.
4. Arrange the remaining potatoes and cheese in overlapping slices on top.
5. Cover the casserole and cook in a preheated moderate oven 180°C (350°F) Gas Mark 4 for about 1 1/2 hours or until the potatoes are almost tender.
6. Uncover the casserole and bake for a further 20 to 30 minutes to brown the top.
2. Add salt and pepper to the layers.
3. Sprinkle the oregano on top and cover with the undrained tomatoes.
4. Arrange the remaining potatoes and cheese in overlapping slices on top.
5. Cover the casserole and cook in a preheated moderate oven 180°C (350°F) Gas Mark 4 for about 1 1/2 hours or until the potatoes are almost tender.
6. Uncover the casserole and bake for a further 20 to 30 minutes to brown the top.
serving amount
serves 4
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