Vegetable pudding with sauce

01076 VEGETABLE PUDDING with SAUCE INGREDIENTS for 4 people: 4 aubergines; 1 red pepper; 5 eggs; 2 tablespoons cream; salt and pepper.

For the SAUCE: 2 onions; 2 aubergines; 250 g mushrooms; 1 can of tomato sauce; oil; salt and pepper.

Cut the aubergines into small pieces then put them in salted water for 30 minutes, drain and dry well.

FRY in a little oil and place on a paper towel to remove excess oil.

Oven roasted sweet pepper, shave it and remove the seeds, then cut into slices.

Puree the Eggplant and peppers with eggs and cream just enough to get mashed, add salt and pepper.

Grease a rectangular pan and line the bottom with parchment paper, pour the preparation and cook in the oven, Bain-Marie, for 45 minutes.

Serve accompanied with the sauce.

Sauce: Grate the onions and rosolatele in oil with Eggplant cut into cubes and mushrooms to the edges.

When the vegetables are cooked, add the tomato sauce and cook for 10 minutes.

Blend everything together, add salt and pepper.