Ingredients:
Brinjals – 4 to 6, round
Onion – 2 medium
Capsicum – 1 large
Tomatoes – 4 medium
Garlic – 5 cloves
Mixed Herbs – 2 tsp
Chilli Powder – 1 tsp
Pepper Powder – 1 tsp
Salt to taste
Casserole Dish – 1 large
Oil – 4 tblsp
Butter – 2 tblsp
Flour – 2 tblsp
Sugar – 1 tsp
Cheese – 1 cup, grated
Water – 1 1/2 to 2 cups
Bread Crumbs – 2 tblsp
Cooked Pasta – 1 cup (optional)
Tomato Sauce – 2 tblsp (optional)
Method:
1. Wash vegetables.
2. Cut brinjals into cubes, mince onions, crush garlic, chop capsicum and tomatoes. Keep each separate.
3. Thoroughly grease the casserole dish with some oil.
4. Pour some of the oil, fry brinjal cubes to a golden colour, remove from kadai and set aside.
5. Pour rest of the oil into kadai, add garlic and onions.
6. Fry till onions turn light pink in colour.
7. Add capsicums, fry for a while, add tomatoes.
8. Continue frying till oil surfaces.
9. Add seasonings, herbs and the flour.
10. Fry for 1 to 2 minutes longer and add little water, cover and cook on low flame till a thick sauce is obtained. Remove from fire.
11. Add 3/4 of the cheese, brinjal cubes, mix well and pour into the casserole dish.
12. Evenly spread out the surface by shaking gently.
13. Sprinkle cheese and bread crumbs all over the vegetable layer, dot with butter.
14. Bake in a hot oven (190C/375F) for 30 to 40 minutes or till top is browned.
15. Serve hot with toasted bread.
