Normally, on Wednesdays and Fridays, it will be either Fish or Vegetables or both. I am not a meat person, but I do not think I could be a vegetarian as well!
This is a very easy dish to prepare. This is my own take on the dish.
2 large aubergines - cut into 1 cm rounds on the diagonal
1 or 2 garlic cloves - minced finely
1 large onion, sliced
button mushrooms, sliced (optional)
1 can chopped tomatoes
1 cube beef stock
2 tsp worcester sauce
grated parmesan cheese
grated half and half mozarella and cheddar cheeses
salt and pepper
1. Lightly oil a baking sheet or 2 and line them with the cut aubergines. Place in preheated oven, 200 deg C for around 20 mins or till soft. You may want to turn them over half way.
2. Whilst the aubergines are in the oven, pour the chopped tomatoes into a saucepan, add the beef cube, worcester sauce. Let it simmer for about 10 mins, then add in the mushrooms (if using) and simmer for another 5 minutes more.
3. Using an ovenproof dish, line the bottom of the dish with the tomato mixture, the a layer of the aubergines, then then the 2 different cheese and continue till the last layer on the top is the cheese layer.
4. Place in oven which has been heated to around 190 deg and bake for about 1/2 hour till the top is golden, crisp and bubbly.
5. Serve hot!