Serves 4

What you need:
1 large aubergine
1 tablespoon of cider vinegar
2 tablespoons low fat milk
50g/2oz wholemeal plain flour
1 tablespoon sesame seed
2 tablespoons oil
4oz/100g mushrooms, sliced
3 medium tomatoes, sliced
1 tablespoon fresh basil, chopped
225g/8oz stale breadcrumbs
100g/4oz walnuts, chopped
25g/1oz permesan cheese, grated
1 large courgette, diced
2 small onions, chopped

What you do:
Cut aubergine into 1cm/½" slices. Place in a large bowl and cover with boiling water. Add vinegar and stand for 15 minutes, then drain and pat dry. Dip aubergine slices in milk, then in combined flour and sesame seeds. Heat half the oil in a largs frying pan and add half the aubergins, in a single layer until lightly browned. Drain on absorbent paper. Repeat with the remaining aubergine slices. Place a layer of aubergine in a shallow ovenproof dish, top with mushrooms and tomatoes, and sprinkle with basil. combime breadcrumbs, walnuts and cheese in a small bowl and sprinkle half the mixture over tomatoes. top with combined courgettes and shallots. Cover with remaining aubergine, then sprinkle with the remaining breadcrumb mixture. Drizzle with oil. Bake in a moderate oven 180°C/350°F/Gas Mark 4 for about 30 minutes or until golden brown. Serve with freshly cooked mixed beans;butter beans, French beans, broad beans, with freshly milled black pepper on top.

National Maternity Hospital, Holles Street,Dublin2.
Recipe supplied by Margaret King