3/4 of aubergine
2 tbsp of concentrated tomato sauce
1/4 cup of water
1/2 cup of soya pellet
1 tbsp of potato starch
1 tbsp of oil
2 cup of milk
1/2 tsp of nutmeg
1/2 tsp of chilli pepper
Peel and finely slice the potatoes.
Slice finely slice the aubergine.
In a saucepan, heat the flour and the oil over low heat stirring from time to time. The mixture has to turn to a slightly golden colour.
Remove from heat. Add half of the milk, stir vigorously. Add the other half of the milk. Season with salt and pepper and nutmeg. Cover and cook over low heat for 3 minutes, stir every 20 or 30 seconds.
Mix the tomato concentrate with water, soya pellet and if used the chilli pepper.
In a large baking pan set one layer of potato, one layer of tomato sauce mixed with chilli pepper and soya pellet, one layer of aubergine slices and then one layer er of bechamel.
Save some béchamel for the last layer and add grated cheese on it.
Bake in a preheated oven at 180°C/360°F for 40 min to 1h.