4 large (750g total) pontiac potatoes
1 cup (150g) diced eggplant, cut into 1.5cm cubes
2 teaspoons olive oil
1/2 green capsicum, finely chopped
1 large onion, diced
2 cloves garlic, crushed
1 cup (140g) corn kernels
400g can red kidney beans, rinsed, drained
550g bottle tomato pasta sauce
2 tablespoons chopped fresh dill
Nutrition (per serve)
Preheat oven to 200°C. Place potatoes in an ovenproof dish and cook for 50 minutes, or until tender. Microwave eggplant for 2–3 minutes, or until cooked.
Heat oil in a deep non-stick frying pan over medium heat. Cook eggplant, capsicum and onion for 6–8 minutes or until softened. Add garlic. Cook for 1 minute. Stir in corn, kidney beans and tomato sauce. Bring to the boil. Simmer for 2–3 minutes.
Make 2 cuts, in an ‘X’ shape, across the top of each potato. Carefully open out halfway to the base, flattening slightly to hold open. Spoon vegetable mixture over the potatoes and sprinkle with dill. Serve.
For extra protein and calcium, serve potatoes with 1/2 cup (125g) of cottage cheese.
This dish also works well with chopped, flat-leaf parsley.
Recipe sourced from: Australian Healthy Food Guide