Ingredients

• Olive oil
• 1 tin red kidney beans, drained and rinsed in cold water
• 1 Large Aubergine - sliced
• 1 Large Onion - sliced
• 2 Cloves of Garlic - crushed
• 1 Large Carrot - sliced
• 1 Courgette - sliced
• 1 Red Pepper - cut into strips
• 1 Green Pepper - cut into strips
• 1 Tin of Chopped Tomatoes in rich juice
• 2 Potatoes - parboiled and sliced
• 2 Tablespoons Tomato Puree
• 2 Vegetable stock cubes (or bouillon powder) dissolved in about 1/4 pint water (or enough to just cover your veg in the pan)
• 1 Teaspoon of mixed dried herbs
• Salt and black pepper
• Cheese sauce topping -  Either buy a ready made cheese sauce or make a roux cheese sauce from scratch:
• 2 oz plain flour
• 2 oz butter
• 1 pint of milk
• 6 oz cheddar cheese grated
• 1 egg
• 1/2 teaspoon nutmeg (grated)
• Salt and black pepper

Description

This Was Inspired By Henderson's Vegetarian Restaurant In Edinburgh. (I Used To Eat There A Lot About 10 Years Ago When I Lived Closer To The City).

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