Ingredients (Serves 2 - generously):
1 onion chopped
1 carrot diced
1 courgette diced
1 stick celery finely sliced
60g mushrooms chopped (I am allergic to mushrooms and replace with peppers which is yum)
1 garlic clove crushed
1 tbsp tomato puree
1 oxo cube
200g can chopped tomatoes
Pinch dried oregano
Grated nutmeg
60ml/2 floz water
350g/12 oz aubergine, thinly sliced
salt and black pepper
200g/7oz fat-free fromage frais (half your EDB per serving)
1 Preheat oven to 200/gas 6
2 Lightly spray a large saucepan wit oil and heat. Add onion, carrot, courgette, celery and cook over med heat for 10mins, stirring frequently.
3Add mushrooms and garlic, stir for 2-3 mins
4 Stir on tomato puree, crumbled stock cube canned tomatoes, oregano. a few gratings of nutmeg and the water. Cover and cook gently for 10 min stirring occasionally until veg tender.
5 Meanwhile spray oil a frying pan and heat. Cook the aubergine slices until golden on both sides.
6 Put one third of slices on bottom of ovenproof dish. Cover with half the tomato and veg sauce. Repeat and finish with aubergine slices on top.
7 Season From Frais with salt and pepper spread over top and sprinkle with grated nutmeg.
8 Cook in preheated oven for 20 mins or until fromage frais is firm.
If not using EDB for formage frais, count 2 checks per serving.
This will reheat very well in micro or oven if you cook ahead!
Enjoy
Mel