Corn Aubergine Bake

Ingredients 

• 1 cup corn kernels, boiled
• 2 cups cubed aubergines/brinjals round , deep fried
• 1 tablespoon oil
• 1 tablespoon minced garlic 
• 1 medium onion, roughly chopped
• 1 medium green capsicum, diced
• 2 medium tomatoes, blanched and roughly chopped
• Salt to taste
• 1 teaspoon red chilli powder
• 2 cups white sauce
• 2 tablespoons grated processed cheese 

Method

1. Preheat oven at 180ºC.
2. Heat oil in a non-stick wok. Add garlic and sauté till it turns pink. Add onion and sauté on high heat till onion turns translucent.
3. Add capsicum, mix and sauté for a minute. Add tomatoes and mix. Add salt, red chilli powder and mix well.
4. Add corn kernels and mix well. Add aubergine and mix well. Switch off heat.
5. Spread a layer of cooked aubergine mixture in a glass baking dish. Whisk white sauce and pour over the aubergine mixture. Top with grated cheese.
6. Put the baking dish on a tray, put the tray in preheated oven and bake for 8 minutes.
7. Serve hot.