Ingredients
- 2 tsp olive oil
- 1 medium onion, chopped
- 1 red capsicum, chopped
- 2 zucchini (courgettes), sliced
- 1 cup mushrooms, sliced
- 500g jar tomato pasta sauce
- 300g can butter beans, rinsed and drained
- 2 tbs fresh basil, chopped
- ¼ tsp salt (optional)
- 1 large eggplant
- 2 tsp olive oil, extra
Crumble
- 2 Weet-Bix, crushed
- ¼ cup fat-reduced cheese, grated
- 2 tsp olive oil
Method
Step 1
Heat oil in a saucepan and saute onion, capsicum and zucchini (courgette) until soft. Add mushrooms and saute for 1 minute. Stir through pasta sauce, butter beans, basil and salt. Heat through.Step 2
Pour mixture into a large casserole dish. Cut eggplant into 1cm slices. Brush eggplant with extra oil and grill until golden on both sides. Arrange eggplant over bean mixture. Sprinkle with combined crumble.Step 3
Bake in a moderate oven, 180°C for 30 minutes or until crumble is crisp.