Method
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Preheat oven to 180°C fan bake. Layer eggplant slices on a lightly greased or lined baking tray. Season with salt and pepper and bake for 15 minutes.
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While the eggplants are baking, steam the potatoes in a little salted water for 15 minutes.
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Sauté the onion in a little water until translucent, then add the garlic and tomato paste and sauté for another minute. Add remaining filling ingredients and simmer on low for 10 minutes until slightly reduced.
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Blitz the sauce ingredients in a blender until creamy and smooth.
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To assemble, layer a third of the eggplant slices in the base of a 20 x 20 cm baking dish. Top with half the filling, another third of the eggplant, the remaining filling, spinach, potato and remaining eggplant, then cover with the cheese sauce. Bake for 30 minutes until golden brown on top.
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Leave to cool for 10 minutes before slicing, then serve topped with fresh herbs and a salad or steamed greens on the side.
Tip: I use kidney beans, but lentils also work great, as do black beans.
