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Preparation Time: 15 minutes
Cooking time: 50 minutes
Serves: 6
If served as six portions, provides 180 cals, 6g fat (of which 1g saturates), 13g sugar and 0.3g salt per portion.
Ingredients
- 2 medium aubergines
- Low-calorie oil spray
- Salt and black pepper
- 1 medium onion, peeled and finely chopped
- 2 garlic cloves, grated
- 200ml (7fl oz) vegetable stock
- 2 medium courgettes, trimmed and thickly sliced
- 2 red peppers, deseeded and cut into roughly 2cm chunks
- 400g (14oz) chopped tomatoes
- 1 tbsp tomato puree
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
For the topping:
- 600ml (20fl oz) skimmed milk
- 50g (¾oz) low-fat sunflower spread
- 75g (3oz) plain flour
- ¼ tsp ground nutmeg
Method
1. Pre-heat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Pre-heat the grill to its hottest setting. Cut the aubergines into circles, around 1cm thick. Place as many slices as possible in a single layer on a large baking tray. Spritz the aubergines with 4 sprays of oil and season. Place them under the grill for 5 minutes or until lightly browned, then turn and repeat.
3. Gently heat a large, non-stick frying pan, spray with oil and add the onion. Fry over a medium heat until soft and starting to colour, stirring regularly. Add the garlic and cook for a further minute. If the onion and garlic start to burn, add 1 tbsp of the stock and continue to cook until soft. Increase the heat and add the courgettes and peppers. Cook for 3 minutes, stirring constantly.
4. Add the vegetable stock, tomatoes, tomato puree, oregano, thyme and a bay leaf to the courgette mixture, and season with salt and plenty of ground black pepper. Simmer for 15 minutes or until the vegetables have started to soften and the sauce has thickened.
5. While the vegetables are simmering, prepare the sauce. Pour the milk, fat, flour and nutmeg into a large saucepan and mix. On a medium heat, heat the pan and stir constantly. When the mixture bubbles, reduce the heat and cook for another 2 minutes. Remove from the heat.
6. Pour the tomato and vegetable sauce into a 2l ovenproof dish. Remove the bay leaf. Place the aubergine slices on the top, overlapping where necessary. Pour over the white sauce and bake for 30 - 35 minutes until bubbling and golden brown.
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