Eggplant and Vegetable Medley Recipe

Ingredients : Serves 4

1 eggplant (aubergine), sliced
Salt and freshly ground black pepper

15 ml/1 tbsp oil
2 leeks, sliced
1 large potato, sliced
50 g/2 oz mushrooms, sliced
0.5 small cabbage, sliced
400 g/14 oz/1 large can of tomatoes
5 ml/1 tsp paprika
75 g/3 oz/ 4 cup smoked cheese, sliced

50 g/2 oz/1 cup fresh breadcrumbs

50 g/2 oz/3 cup cashew nuts, ground

25 g/1 oz/2 tbsp butter or margarine,melted

Method :

Lay the eggplant slices on a plate, sprinkle with salt, cover and leave for 30 minutes. Heat the oil and fry (saute) the leeks until soft. Place the potatoes in a layer in a base of an ovenproof dish. Add the leeks, then the mushrooms and cabbage. Drain the eggplant and place on top. Puree the tomatoes and their juice with the paprika in a food processor or blender and pour over the vegetables. Layer the cheese on top. Mix the breadcrumbs and nuts with the melted butter or margarine and season to taste. Sprinkle over the vegetables and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1.25 hours.