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Soya Bean and Eggplant Casserole

ingredients

225 g (1/4 lb) 1 1/4 cups soya beans, soaked and simmered for 3 hours
1 lb (450 g) aubergines (egg plant)
2 tsp (10 ml) sea salt
225 g (1/2 lb) tomatoes
1 medium sized green pepper
2 medium sized onions
1 clove garlic
1 tsp (5 ml) turmeric
45 ml (3 tsp) boiling water
4 tbsp (60 ml) oil
juice 1 lemon

method

1. Heat the oven to 180°c (350°f) gas mark 4

2. Cut the aubergines (egg plant) into 1 cm (3/4 in) slices and layer them in a colander with the salt.

3. Leave them for 30 minutes to drain.

4. Scald, skin and roughly chop the tomatoes.

5. Core, seed and dice the pepper.

6. Thinly slice the onions and finely chop the garlic.

7. Put the turmeric into the boiling water and leave to infuse.

8. Rinse and dry the aubergines (eggplants).

9. Heat 30 ml (2 tbsp) of the oil in a frying pan on a moderate heat.

10. Put in the aubergine (eggplant) slices, brown them quickly and remove them.

11. Lower the heat and add the remaining oil.

12. Put in the pepper, onion and garlic and cook them until they are soft.

13. Mix in the beans, tomatoes, turmeric and lemon juice.

14. Transfer the mixture to a casserole and arrange the aubergine (eggplant) slices on top.

15. Put the casserole into the oven for 20 minutes.

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