INGREDIENTSWhite sauce½ onion, peeled5 black peppercorns2 bay leaves500ml milk30g butter45ml white bread flour5ml nutmeg125ml mature cheddar cheese, gratedMushrooms2 punnets mixed mushrooms, chopped 2 garlic cloves, crushed1 red pepper, chopped (optional)30ml butter4-6 sun-dried tomatoes in vinaigrette, choppedGenerous handful of fresh basil, choppedTo finish4 medium brinjals, thinly sliced and saltedOlive oilGrated cheddar or pecorino cheese for sprinklingMETHODPreheat the oven to 180°C. Grease an oven-proof dish with non-stick spray.1. White sauce: Heat the onion, peppercorns, bay leaves and milk to just below the boil. Remove from the heat and cool. Strain and discard the solids.2. In a separate saucepan melt the butter, then stir in the flour to form a smooth paste. Add the milk slowly, stirring continuously while bringing to the boil. Season with the nutmeg then add the cheese. Set aside.3. Mushrooms: Fry the mushrooms, garlic and pepper [if using] in the butter until soft. Add the sun-dried tomatoes and basil.4. To finish: Rinse the salt off the brinjals and pat dry. Arrange on a baking sheet and sprinkle oil over. Bake until soft but not brown or crispy.5. Arrange a layer of brinjal in the ovenproof dish, then a layer of mushrooms, followed by white sauce. Repeat until all the ingredients have been used, ending with white sauce.6. Sprinkle the cheese over and bake for 20-30 minutes or until the cheese has melted. Serve with a garden salad. — Food24.