- 400 GRAM LASAGNA SHEETS
- 1 CAN WHITE BEANS (400 gram)
- 1 CAN BROWN BEANS (400 gram)
- 100 GRAM TOMATO PUREE
- 2 EGGPLANTS MEDIUM SIZE, cubed
- 4 TOMATOES, cubed
- 2 ONIONS, chopped
- 2 CLOVES GARLIC, chopped
- 1/2 TSP CHILI POWDER
- 100 GRAM CHEESE, grated
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- 500 GRAM PUMPKIN, cleaned and cubed
- 1 ONION, chopped
- 1 CLOVE GARLIC, chopped
- 50 GRAM PALM SUGAR
- PIECE OF GINGERROOT, grated
- 4 TBSP SOY SAUCE
- 2 TBSP VINEGAR
- 2 TBSP OIL
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Fry the onions and the garlic three minutes in olive
oil; add the egg plant and stir fry 5 minutes more. Add the tomato puree,
1 cup of water, the beans, the tomatoes and the chili powder and simmer
for five minutes. Spoon one third of this mixture in a lasagna dish,
cover with lasagna sheets, and repeat the process. Finish with beans,
sprinkle with cheese. Bake the lasagna 20 minutes in the oven at 175
degrees Celsius.
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Mix the pumpkin with the onion, the garlic and the
oil, and bake in the oven for 15 minutes at 180 degrees
Celsius. Mix the vinegar, soy sauce,
ginger and sugar and pour this mixture over the pumpkins, stir well.
Bake another 10 minutes in the oven.
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