|Freshly ground black pepper||To Taste|
|Garlic||2 Clove (10 gm)|
|Margarine||2 Ounce (50 Grams)|
|Sunflower oil/Corn oil||3 Tablespoon|
|For the sauce|
|Cheese||8 Ounce (225 Grams)|
|Wholemeal flour||1 1⁄2 Ounce|
|Milk||1 Pint (600 Milliliter)|
|Mixed spice/Grated nutmeg||1 Teaspoon|
|French mustard||1 Teaspoon|
|Chopped parsley||2 Tablespoon (For Garnish)|
Wipe and thinly slice the aubergines; discard the stalk ends.
Sprinkle the slices with salt and leave for 20 to 30 minutes if you dislike the slightly bitter taste.
Drain, rinse the aubergines in cold water and dry on absorbent paper.
Peel and chop the onions and garlic.
Skin and slice the tomatoes.
Peel and thinly slice the potatoes.
Heat half the margarine and oil in a pan, add the aubergines and potato slices and cook steadily for 10 minutes, turning over once or twice.
Remove from the pan.
Heat the rest of the margarine and oil, add the onions, garlic and tomatoes and cook for 10 minutes; make sure they do not brown.
Mix half the aubergines and potatoes with the tomato mixture and season to taste.
Keep the rest of the aubergines and potatoes to make the topping.
To make the sauce, grate the cheese.
Heat the margarine, add the flour and stir over the heat for 1 or 2 minutes, then gradually blend in the milk.
Stir until a smooth sauce is formed.
Remove from the heat, add approximately 175 g/6 oz of cheese and season with salt, pepper, spice and mustard.
Spoon half the mixed vegetables into a casserole, add half the sauce and the remainder of the mixed vegetables.
Top with a neat layer of aubergines and potatoes, then sauce.
Cover the casserole with a lid or foil; make sure this does not touch the sauce.
Bake for 1 1/4 hours in a preheated oven, set to 160Â°C/325Â°F, Gas Mark 3.
Remove the lid, add the last of the cheese, return to the oven, raising the heat slightly, and cook for a further 10 minutes, or until the cheese topping has melted.
Garnish with the parsley.