1 large aubergine
3 large potatoes, peeled and sliced
90ml (6 tbsp) oil
1 large onion, sliced
900g (2lb) British Classic Tomatoes, peeled and sliced
225g (8oz) closed cup mushrooms, sliced
2 large courgettes, thinly sliced
1 red pepper, de-seeded and thinly sliced
25g (1oz) margarine
25g (1oz) flour
250ml (scant ½ pint) milk
1 medium egg yolk
50g (2oz) coarsely grated parmesan cheese
Slice aubergine and sprinkle with salt. Leave for ½ hour then drain.
Heat 45ml (3tbsp) oil in a large frying pan and gently fry the potatoes on both sides for 5 minutes, until golden brown. Transfer potatoes to a plate and keep warm.
Pour remaining oil into the frying pan and fry the onion till tender. Add the drained aubergines and fry for 5 minutes.
Lightly grease a 2.3l (4 pint) casserole dish. Line the casserole dish with half the potatoes. Add half the tomato and aubergine mixture, followed by a layer of mushrooms, courgettes and red pepper, seasoning each layer. Add the remaining tomato and aubergine mixture and top with the remaining potatoes.
Make a white sauce in the usual way, cool slightly, then stir in the egg yolk. Spread the white sauce over the potatoes and sprinkle on the cheese.
Cover and cook in the oven at 180°C (350°F/Gas mark 4) for one hour. Remove lid and cook for a further ½ hour.
Did You Know?
If all the British tomato plants were lined up end to end, they would wrap round the equator 8 times.