You don't need to be Vegetarian to enjoy this dish. Hope you enjoy! Ingredients serves 4 2 large potatoes peeled and sliced Olive oil 1 large onion finely chopped 3 cloves of crushed garlic 2 x 400g cans of chopped tomatoes Splash of red wine 1 tsp of dried oregano Pinch of cinnamon Pinch of Sugar 2 Tbsp tomato puree 1 400g can red kidney beans 2 aubergines sliced 2 tbsp fresh parsley chopped Salt & pepper 1 recipe for cheese sauce Method • Boil potatoes until just tender. • Cook onion and garlic gently in olive oil for about 10 minutes or until soft but not coloured. • Add tomatoes, wine, oregano, cinnamon, sugar, tomato puree. • Boil. • Then reduce heat and simmer gently for 10 minutes, then add the beans and simmer for another 20 minutes. • Taste. • Season. • Fry aubergine slices in two to three tbsp olive oil turning till just soft or griddle them, drain on kitchen paper. • Make cheese sauce. • Pre-heat oven to 190 degrees C. • To put together: Use either 4 small shallow heat proof dishes or one large, spread tomato/bean mix at the bottom, then layer aubergine slices a little grated cheese, then potato. Repeat until all used, finishing with aubergine. • Cover with cheese sauce and bake for one hour, rest 10 minutes before eating. Delicious Cheese Sauce Ingredients 2 Tbsp Butter 375ml double cream 80g Parmesan cheese 100g Fontina cheese or Taleggio, Grated 75g buffalo mozzarella 75g Mascarpone cheese Ground black pepper 1tsp marjoram or oregano (preferably fresh) Chopped parsley for garnish Method • Heat butter and cream in a heavy, medium-sized saucepan and stir, over low heat, until butter has melted. • Stir in the cheeses, and continue stirring until completely melted. • Add pepper to taste and marjoram/oregano. Free delicious recipes from Pudding Pie Cookery School!