• 2 teaspoons olive oil
• 1 medium onion, chopped
• 1 red capsicum, chopped
• 2 courgettes, sliced
• 1 cup sliced mushrooms
• 1 x 500g jar tomato pasta sauce
• 1 x 300g can butter beans, rinsed and drained
• 2 Tablespoons chopped fresh basil
• ¼ teaspoon salt (optional)
• 1 large eggplant
• 2 teaspoons olive oil, extra

Crumble

• 2 Sanitarium Weet-Bix, crushed
• ¼ cup grated cheese
• 2 teaspoons olive oil

1. Heat oil in a saucepan and sauté onion, capsicum & courgette until soft. Add mushrooms and sauté for 1 minute. Stir through pasta sauce, butter beans, basil & salt. Heat through.
2. Pour mixture into a large casserole dish. Cut eggplant into 1cm slices. Brush eggplant with extra oil and grill until golden on both sides. Arrange eggplant over bean mixture. Sprinkle with combined crumble.
3. Bake in a moderate oven 180°C for 30 minutes or until crumble is crisp.