RICH BEAN MOUSAKKA

This is what we had for tea tonight - sort of. I added a pound of lean minced steak to the mixture so that the boys would like it more they will eat it the original way but being male they like their meat. I also substituted the half fat cheese for extra strong cheddar and just used half the amount it says - it tastes better this way.

Ingredients:

low fat cooking spray
1 lg aubergine, sliced
1 lg onion, chopped
2 clove garlic, crushed
1 red pepper, chopped
400 g chopped tomatoes
2 tbsps tomato puree
220 g red kidney beans, rinsed, drained and mashed gently
1/4 tsp ground cinnamon
4 tbsps red wine
4 tbsps cornflour
1 pt skimmed milk
110 g mature half fat cheddar cheese
1 egg
black pepper

Instructions:


Preheat the oven to 180c. Lightly grease a baking sheet with cooking spray. Place the aubergine slices on the sheet in one layer. Spray the tops of the aubergine with oil. Bake in the oven for 20 minutes or until golden. (I don't bother with the spray and they turn out fine)

Meanwhile, heat some spray in a saucepan then cook the onion, garlic and red pepper for 5 minutes, until softened. (This is where I browned some mince and added it to the mixture). Add the tomatoes, tomato puree, kidney beans, cinnamon, wine and seasoning. Bring to the boil then simmer for 10 minutes.

In a medium size saucepan, mix the cornflour with a little of the milk to make a paste. Beat in the remaining milk then cook over a moderate heat, stirring frequently, until thickened. Mix in half the cheese, season to taste then remove the pan from the heat. Allow the sauce to cool slightly then beat in the egg.

Arrange half of the baked aubergine slices in the base of a shallow, ovenproof dish. Spoon over half of the bean mixture then half of the white sauce. Repeat the layers, finishing with the white sauce. Scatter the remaining cheese over.

Bake for about 1 hour, until golden and bubbling.


WW Points per serving : 4.5 (without mince)

Freezing recommended for the bean mixture.