Fragrant bean moussaka
Preparation: 15 minutes Cooking: 50 minutes Serves: 4 Ingredients:
1 onion, finely chopped 2 cloves garlic, crushed
1⁄2 cup red wine 2 cups cooked red kidney beans 4 tomatoes, chopped 400g button mushrooms, sliced 1 tbsp chopped basil ½ tsp freshly ground black pepper 1/2 tsp nutmeg 1 eggplant, sliced 2 cups ricotta cheese 1⁄4 cup milk 1⁄4 cup grated Parmesan cheese 1⁄2 cup grated fat-reduced cheese
1⁄2 cup dry breadcrumbs
Place onion and garlic in a saucepan with red wine. Cook until just soft, about 2 minutes. Add beans, tomatoes, mushrooms, basil, pepper and nutmeg. Cover. Cook for about 10 minutes. Remove lid. Cook a further 10 minutes or until liquid has reduced. Microwave or steam eggplant slices until tender. Place slices on the base of a lightly oiled baking dish. Combine ricotta and milk. Beat until smooth and well combined. Cover eggplant with bean mixture. Spread ricotta mixture over the top. Sprinkle with grated cheeses and breadcrumbs. Bake at 200oC for 20-25 minutes or until topping is golden. Serve with fresh crusty bread.