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Method
Make it happen
- 01
Heat the oven to 190°C fan. Prepare the main vegetables: Roast aubergine slices with oil for 20 minutes while the tomato sauce simmers.
- 02
Make the sauce: for milk-based bakes, melt the butter, stir in flour and gradually whisk in milk until thickened; for tomato-based bakes, simmer the tomatoes with their seasonings for 10 minutes.
- 03
Mix the prepared vegetables and drained beans or lentils in an ovenproof dish. Pour over the sauce and gently fold to coat evenly.
- 04
Scatter the cheese or feta on top. Bake for 20–25 minutes until the vegetables are tender, the sauce bubbles and the top is lightly browned.
- 05
Stand for 5 minutes before serving. Check that the centre is piping hot.