Name: Ricotta, brinjal and green bean cannelloni
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 1.00 aubergine large, thinly sliced; 0.00 salt; 0.00 fresh chillies 573; 250.00 g green beans frozen; 500.00 g ricotta cheese mashed; 0.00 salt and freshly ground black pepper to taste; 0.00 garlic cloves; 0.00 nutmeg ground; 24.00 pasta cannelloni tubes; 410.00 g evaporated milk tinned; 65.00 ml cornflour; 410.00 g tinned tomatoes chopped; 30.00 ml sugar; 125.00 ml fresh parsley or fresh basil; 125.00 ml parmesan cheese grated

Recipe Disclaimer

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Ingredients (15)

1.00	aubergine — large, thinly sliced
0.00	salt
0.00	fresh chillies — 573
250.00 g	green beans — frozen
500.00 g	ricotta cheese — mashed
0.00	salt and freshly ground black pepper — to taste
0.00	garlic — cloves
0.00	nutmeg — ground
24.00	pasta — cannelloni tubes
410.00 g	evaporated milk — tinned
65.00 ml	cornflour
410.00 g	tinned tomatoes — chopped
30.00 ml	sugar
125.00 ml	fresh parsley — or fresh basil
125.00 ml	parmesan cheese — grated

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Method:

Preheat oven to 190 °C and grease a 22 x 30 cm ovenproof dish with margarine.
Place the brinjal slices in a colander and sprinkle liberally with salt.
Stand for 30 minutes, rinse under cold water and pat dry.
Fry the slices in a little hot olive oil until done.
Remove from pan and drain on paper towels.
Mix the green beans and ricotta and season well with salt, black pepper, garlic and nutmeg.
Fill the cannelloni tubes with the mixture and arrange in layers in the ovenproof dish, alternating them with the brinjal slices.
Whisk the evaporated milk and cornflour together and stir in the tomatoes, sugar and parsley or basil.
Pour over the cannelloni tubes and sprinkle with Parmesan cheese.
Bake for 45 minutes or until cooked through but still firm.

Hints:
Instead of beans, use baby marrows or patty pans, stir-fried with mushrooms. Mix with the ricotta and add sun-dried tomato paste for extra flavour.
Use lasagne sheets instead of cannelloni tubes. Soak them in boiling water to make them pliable and roll them up with the filling.