Autumn Casserole

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

This is a most accommodating recipe; it goes well with almost anything, is very simple to prepare and can be easily adapted to suit varying numbers of people. It does need a long cooking time but it can be kept waiting and is ideal for a party. The quantities given below would feed four people as a vegetarian dish, or six people with a meat or fish dish.


  • 1 lb (450 g) potatoes, washed and cut into small dice
  • 1 small aubergine (8–12 oz/225–350 g), diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 8 oz (225 g) onions, finely chopped
  • 1 lb (450 g) courgettes, sliced
  • A few okra (optional), sliced
  • 2 tablespoons tomato purée or 14 oz (400 g) tin tomatoes
  • 2 cloves garlic, chopped
  • Chopped parsley
  • 4 teaspoons paprika
  • 5 tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • 1 lb (450 g) tomatoes


    Put all the vegetables except the fresh tomatoes into a casserole dish with the garlic and parsley and then stir in the paprika, 3 tablespoons of the oil and the seasoning. Slice the fresh tomatoes over the top and sprinkle with the rest of the oil.

    Cook uncovered at gas mark 7/425°F/220°C for 20 minutes, then lower to gas mark 3/325°F/170°C for a further 1–1½ hours or until the vegetables are cooked through. Can be eaten hot or cold.