Ingredients
- 4 tomatoes
- 4 garlic (cloves)
- 2 legumes (cooked)
- 2 potatoes
- 1 onion
- 1 eggplant
- 475 ml water
- 240 ml olive oil
- 120 ml soya milk
- 26 gr ghee
- 16 gr flour
- 6 gr black pepper
- 2 gr allspice
- 1 gr sage
- 1 gr nutmeg
Put beans in a pot with the tomatoes, garlic, onion, 1 ts salt, pepper &sage. Add 2 c stock & allow to simmer for 10 minutes.
Meanwhile, cut eggplant & potatoes into rounds. Deep fry the eggplant inolive oil until they begin to turn golden. Do the same with the potatoes.
Set aside.
Now make the white sauce. In a small pot, gently heat the ghee. Graduallystir in the flour followed by the milk. Add a pinch of salt, pepper &nutmeg. Simmer gently for 1 minute.
Grease the base & sides of a casserole. Put in a layer of potatoes, theneggplant, then the beans. Space out the allspice berries here. Cover withsauce.
Bake at 190ºC for about 30 minutes, or until the crust is golden. Vegetarian.
