500gm aubergine, peeled and thickly sliced
200gm mixed cauli and broccoli florets
150gm green beans, chopped
2 carrots, chopped
400gm can chopped tomatoes
1 tsp dried oregano
500ml fat free milk
2 Tblsp grated parmesan
2 Tblsp corn flour
Method
Heat oven to 200ºC.
Boil, steam or microwave the aubergine slices until they are almost transparent.
Combine the remaining vegetables with the tinned tomatoes.
Cook, uncovered, over a medium heat until the tomato juice is reduced by about half and the vegetables are almost cooked, but still crunchy.
Make a cheese sauce with the milk, corn flour and half the cheese.
Spray 4 individual baking dishes (500ml capacity) with non-stick cooking spray.
Spoon the tomato vegetables into the dishes.
Lay aubergine slices down the centre of each dish.
Top with the cheese sauce.
Sprinkle with the remaining parmesan.
Bake at 200ºC for 15 – 20 minutes until lightly browned.
Garnish with chopped parsley, if desired.
