Aubergine & Potato Bake

INGREDIENTS
Serves 4
1kg potatoes, peeled
1tbsp oil
2 large onions
2 large aubergines, sliced
225g cheese, grated
Spicy Kasoundi
Salt and pepper

METHOD

1. Preheat oven at 190°C.
2. Cook the potato in boiling salted water for 10 minutes, then drain and slice.
3. Heat the oil and fry the onion until soft but not brown. Arrange layers of the vegetables, Spicy Kasoundi, cheese and seasoning in a buttered ovenproof dish. Start and end with a layer of aubergines.
4. Cover the dish and bake for 1 1/2 hours or until golden brown. Serve hot with green vegetables or meat and vegies.