(serves 4 - and it did)
1 cup dried rose cocoa beans (I used 1 tin of Four Bean Mix and that worked fine)
1 large eggplant, thinly sliced
1 large onion, chopped
2 cloves garlic, chopped
1 3/4 cups canned tomatoes, mashed (I used 4 medium sized fresh ones)
1 tbsp tomato paste
2 tsp chopped fresh thyme
salt & pepper
2 tbsp butter
4 tbsp plain flour
1 1/4 cups milk
1/2 cup grated cheddar cheese
grated nutmeg to taste
salt & pepper
Soak the beans overnight and cook until you can mash them with a fork. Drain. Or, you know, just open a tin and drain, then mash.
Preheat the oven to about 200C. Sprinkle the eggplant slices with salt and allow to stand in a colander for 30 minutes then rinse and pat dry if that's what floats your boat, or you could just skip to the next step.
Heat some oil in a pan and fry the eggplant gently until cooked. Set aside.
Add some more oil to the pan and fry the onion and garlic until translucent. Add the tomatoes, tomato paste, thyme and seasoning, and heat through, stirring. Mix in the beans. Set aside.
To make the cheese sauce, melt the butter in a thick-bottomed saucepan. Stir in the flour, then gradually add the milk, stirring all the time, until the sauce bubbles and thickens. Turn down the heat, add the cheese and stir until melted. Season with nutmeg and add salt and pepper to taste.
To assemble, spread a layer of the bean mixture in the bottom of a casserole dish and top with eggplant slices. Spread thinly with cheese sauce. Rinse repeat, till you run out of stuff. The recipe says finish with the sauce. Sprinkle a bit of cheese on top, bake in oven for 30-40 minutes.
It says serve with a crisp green salad.