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Ingredients
Ingredients: 2 teaspoons polyunsaturated oil 1 onion, chopped 1 clove garlic, crushed 1 teaspoon finely chopped fresh rosemary 3 large tomatoes, peeled and chopped 1 green capsicum, diced 1 teaspoon paprika 1 cup (250 mL) chicken stock Freshly ground black pepper 2 large potatoes, peeled and cut into thick slices 2 tablespoons finely chopped fresh chives

Instructions
How to prepare: 1. Heat oil in a frypan and cook onion, garlic and rosemary for 4-5 minutes or until onion softens. Add tomatoes, capsicum, paprika and chicken stock, bring to the boil and simmer for 10 minutes. Season to taste with pepper. 2. Arrange potatoes in layers in a lightly greased ovenproof dish and spoon over tomato sauce. Bake at 180°C for 1 ½, hours or until cooked through. Sprinkle with chives just prior to serving. 538 kilo joules (129 calories) per serve Low Fat 2.3 g Low Cholesterol 0 mg High Fibre 5.6 g Low Sodium 108 mg