Olive oil for frying
½ purple cabbage roughly chopped
1 brown onion roughly chopped
1 carrot roughly chopped
2 teaspoons crushed garlic
100 ml white wine
100 ml crushed tomato
1 litre of faux beef stock
1 cinnamon quill
1 teaspoon dried oregano
4 sprigs of thyme
1 medium sized eggplant
2 medium sized potato’s, peeled & thinly sliced
2 cups soy milk
¼ teaspoon ground allspice
50 grams vegan margarine/butter
¼ cup plain flour
Vegan fetta (see recipe on my website – www.bedandbroccoli.com.au )
Salt & pepper
Preheat oven to 180c
In a large heavy based pan heat oil & fry cabbage over a medium heat until just wilted. Season with salt & pepper during cooking process.
Remove from pan & set aside.
Add more oil to the pan and fry up onion, carrot and garlic until golden.
Add wine & cook for another minute.
Return cabbage to pan and add crushed tomato, stock, cinnamon and thyme and bring to a boil. Reduce heat & simmer for 40 minutes.
Thinly slice eggplant, sprinkle with salt & place in a colander.
After 40 minutes strain the cabbage & retain 1 cup of the stock & set aside.
Wash eggplant & quickly panfry that & the potato – set aside.
Return cabbage & stock to pan & simmer.
In a small saucepan add milk, margarine, allspice and flour. Heat whilst whisking to ensure everything blends and you end up with a nice white sauce.
Throw in a handful of fetta to taste & some salt & pepper if needed.
Spray with oil 4 x 500ml ovenproof dishes.
Layer bottoms with potato and then eggplant.
Next layer with cabbage.
Finally pour over white sauce & sprinkle with extra fetta .
Bake for 40 minutes or until bubbling.