Mediterranean Vegetable Bake

• 2 teaspoons olive oil
• 1 medium onion, chopped
• 1 red capsicum, chopped
• 2 zucchini, sliced
• 1 cup sliced mushrooms
• 500 g pasta sauce
• 300 g butter beans, rinsed and drained
• 2 tablespoons fresh basil
• 14 teaspoon salt (optional)
• 1 large eggplant
• 2 teaspoons olive oil, extra
• 2 Weetabix, crushed
• 14 cup reduced-fat cheese, grated or 2 teaspoons nutritional yeast

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

olive oil, onion, red, zucchini, mushrooms, butter beans, fresh basil, salt, eggplant, olive oil, cheese

Taken from www.food.com/recipe/mediterranean-vegetable-bake-167067 (may not work)