1 1/2 lb aubergines, sliced
salt and freshly ground pepper
1/2oz+1oz+2oz margarine
1 medium onion, chopped
1 garlic clove, crushed
14oz (400g) can chopped tomatoes
1oz flour
1/2 pint fresh milk
2 tbsp natural yoghurt
4oz+2oz Cheshire cheese, grated
Fry onion in 1/2 oz butter till soft.
Add garlic and tomatoes and simmer for 5 mins.
Put 1oz margarine, flour and milk into a saucepan.
Heat, whisking continuously until sauce thickens, boils and is smooth.
Cook for a minute.
Stir in yoghurt and 4oz cheese.
Fry both sides of the aubergine in 2oz margarine until golden.
Arrange a third of the aubergines in a caserole dish.
Cover with half the tomato mixture then half the cheese sauce.
Repeat, top with aubergines and 2oz cheese.
Bake at 180C (Gas Mark 4) for 40 minutes.
Added April 2002.