2 teaspoons olive oil
1 medium onion, chopped
1 red capsicum, chopped
2 zucchini, sliced
1 cup sliced mushrooms
500g jar tomato paste sauce
300g can butter beans, rinsed & drained
2 tablespoons chopped, fresh basil
¼ teaspoon salt
1 large eggplant
2 teaspoons olive oil, extra
Crumble
2 Sanitarium Weet-Bix, crushed
¼ cup grated parmesan cheese
2 teaspoons olive oil
1. Heat oil in a saucepan and sauté onion, capsicum and zucchini until soft.
2. Add mushrooms and sauté for 1 minute.
3. Stir through pasta sauce, butter beans, basil and salt. Heat through.
4. Pour mixture into a large casserole dish
5. Cut eggplant into 1cm slices. Brush with extra olive oil and grill until golden on both sides. Arrange eggplant over bean mixture. Sprinkle with combined crumble.
6. Bake in a moderate oven, 180°C, for 30 minutes or until crumble is crisp.
Per serve: 980 Kilojoules (235 calories); Protein: 9g; Fat: 13g; Carbohydrate: 18g; Total sugars: 11g; Sodium: 630mg; Potassium: 750mg; Calcium: 110mg; Iron: 2.4mg; Fibre: 7g
