Instructions

1. 1

   Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4. Grease a large baking dish with 1 tsp butter.

   
   

2. 2

   Put the remaining butter into a non-stick saucepan with the flour and milk. Bring to the boil, stirring constantly with a small whisk to make a smooth sauce. Remove from the heat and add the Cheddar and mustard, stirring until melted. Season.

   
   

3. 3

   In a large baking dish, arrange layers of half the pasta sauce, half the aubergine slices and half the tomatoes. Sprinkle with the rosemary or thyme and a little salt and pepper, then repeat the layers. Pour the cheese sauce on top, then arrange the goat’s cheese over the surface.

   
   

4. 4

   Bake for 35-40 minutes, until golden brown.

   
   

5. 5

   Cook’s tip: Finish off the top with more grated Cheddar instead of goat’s cheese, if you prefer.

   
   

Ingredients

• 25g (1oz) butter
• 25g (1oz) plain flour
• 300ml (1/2 pint) milk
• 50g (2oz) mature Cheddar cheese, grated
• 1 tsp wholegrain mustard
• 440g jar tomato pasta sauce
• 2 medium aubergines, sliced
• 4 large tomatoes, sliced
• 1 tbsp chopped fresh rosemary or thyme
• 100g (4oz) British goat’s cheese (with rind), thinly sliced

Serves 4

Total time required 55 mins

• Preparation time: 20 mins
• Cooking time: 35 mins