Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  750            grams  small new potatoes -- scrubbed (1 1/2lb)
  1         tablespoon  polyunsaturated oil
  1                     onion -- chopped
  2                     green peppers -- de-seeded and
                        -- chopped
  1         tablespoon  fennel seeds
  1           teaspoon  cumin seeds
                        a pinch of dried oregano
  627            grams  canned chopped tomatoes -- (22oz)
  100            grams  mozzarella cheese -- sliced (3 1/2oz)
                        salt and pepper -- to taste

Preparation:

Cook the potatoes in boiling water for 10-15 minutes or tender. Drain and place in a greased ovenproof dish . Heat the oil in a large saucepan, add the onion and green peppers, and cook over a moderate heat for 10 minutes, stirring occasionally. Add the fennel, cumin and oregano, and cook for a further 2 minutes . Add the tomatoes, season with pepper and simmer for 15 minutes or until slightly thickened. Meanwhile,preheat the oven to Gas Mark 4/180 øC/350 øF. Pour the tomato mixture over the potatoes and bake for 25 minutes. Remove from the oven and top with the cheese. Bake for a further 15-20 minutes or until golden. Serve with a plain green vegetable, such as broccoli, or a mixed salad.

Nutritional Information:

111 Calories (kcal); 7g Total Fat; (51% calories from fat); 6g Protein; 8g Carbohydrate; 22mg Cholesterol; 107mg Sodium