Servings: 8

Garlic & Paprika Vegetables Recipe Ingredients: 60g Butter or Margarine plus an extra 30g 500g Onions Salt, to taste Pepper, to taste 2 tbsp Oil 3/4 Cup Cheese, tasty grated 1 clove Garlic, crushed 1 Can Tomatoes 3 small Zucchini, diced 3/4 Cup Kelloggs All Bran 1/3 Cup Kelloggs Cornflake crumbs 1/2 tsp Paprika 1 Can Champignons, drained 1 Can Tomato Puree 410g

Directions:
Slice an eggplant & sprinkle with salt. Place on absorbent paper to drain bitter juices. Leave for at least 30 minutes. Rinse pat dry and cube eggplant.

Preheat oven to 180 degrees.

Heat butter and oil in frypan.
Saute onion and garlic until tender.

Add tomatoes, tomato puree, champignons, zucchinini, eggplant, salt, pepper, Kelloggs All Bran Original to onions.
Cook for 5 minutes.

Line the base of a greased casserole dish (about 6 cup capacity) with soya beans.

Top with vegetable mixture. Combine tast cheese and kelloggs Corn Flake crumbs.
Sprinkle over veges.

Dust with paprika and dot with butter.

bake in a moderate oven (180 degrees) for 20 -25 minutes.

Serve with brown rice and green salad.