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1
Bake eggplant in a hot oven for 30-45 minutes.
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2
(The eggplant can be salted then washed to remove to bitterness prior to baking, if desired).
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3
Vegetable sauce: Place onion and garlic in a hot fry pan (a little oil can be used if it's sticking) and saute until tender.
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4
Add in the beans, capsicum and carrot and stirfry for 2-3 minutes.
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5
Add the zucchini and stir fry until vegetables are tender.
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6
Slowly add spinach and stir until broken down.
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7
Stir in the tomatoes, herbs and tomato paste and bring to the boil.
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8
Add the mushrooms and stir for 2-3 minutes.
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9
Reduce heat and simmer for 5-10 minutes.
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10
Remove from heat and allow to cool.
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11
White sauce: In a bowl combine the cornflour with a little of the milk to form a smooth paste.
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12
Stir in the rest of the milk and combine (this eliminates the risk of lumps).
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13
Place the mixture on a high heat and bring to the boil, whisking continuously until the sauce thickens.
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14
remove from heat and season with nutmeg and pepper.
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15
Allow to cool.
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16
Putting it all together: Place half of the vegetable sauce into the base of a large rectangular baking dish.
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17
Cover with half of the eggplant so the sauce is covered completely.
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18
Top the eggplant with half of the white sauce.
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19
Add the remainder of the vegetable sauce to form another layer, then cover with the rest of the eggplant.
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20
Cover the eggplant with the remainder of the white sauce to form the top layer.
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21
If you have no problem with dairy or cheese you could lightly cover the white sauce with some grated cheddar or parmesan, if desired.
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22
Place dish in a moderate oven for 30-40 minutes, or until heated through.
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23
To serve it can be eaten on its own or accompanied by a tossed garden salad.
