Soya Bean Moussaka

225 g/8 oz soya beans, soaked overnight in cold water
600 ml/1 pint water
3-4 tablespoons polyunsaturated vegetable oil
2 onions, peeled and chopped
2 celery stalks, trimmed and sliced
1 large carrot, scraped and sliced
100 g/4 oz mushrooms, trimmed and sliced
4 tomatoes, skinned and chopped
1 tablespoon tomato puree
1 teaspoon dried marjoram
salt
freshly ground black pepper
1 bay leaf
750 g/11/2 lb aubergines, thinly sliced
chopped parsley, to garnish
Sauce:
25 g/1 oz polyunsaturated margarine
25 g/1 oz plain wholemeal flour
300 ml/1/2 pint skimmed milk
50 g/2 oz Cheddar cheese, grated
1 egg, beaten
1/2 teaspoon made mustard

Drain the beans, reserving the water. Make up to 1.2 litres/2 pints with more water. Put the beans and liquid into a large pan, then bring to the boil. Skim, then lower the heat, cover and simmer for about 2 hours until the beans are just tender. Drain and reserve 300 ml/1/2 pint cooking liquid.

Heat 1 tablespoon of the oil in a large pan. Add the onions, celery and carrot and fry gently for 5 minutes. Add the mushrooms and fry for a further 2 minutes. Stir in the reserved cooking liquid together with the tomatoes, tomato purée, marjoram and salt and pepper to taste. Bring to the boil, stirring constantly. Add the beans and bay leaf, cover and simmer for 1 hour or until the beans are tender and most of the liquid has been absorbed to give a moist mixture. Remove and discard the bay leaf.

Meanwhile, put the aubergine slices in a colander, sprinkling the layers with salt. Leave for about I hour to allow the water to drain off and remove the bitterness. Rinse under cold running water to remove the salt, then pat dry.

Preheat the oven to moderate (I80C/350 °F, Gas Mark 4).

Place the aubergine slices in a single layer in the grill pan. Brush lightly with oiland grill for about 5 minutes until lightly browned, turning once. Repeat with any remaining aubergine.

Place one-third of the aubergines in a 1.75 litre/3 pint ovenproof dish. Cover with half the bean mixture, then another third of the aubergines. Spread the remaining bean mixture on top, then finish with a layer of aubergines.

To make the sauce, melt the margarine in a pan, add the flour and cook for 1 to 2 minutes, stirring constantly. Remove from the heat and stir in the milk gradually. Return to the heat and bring to the boil, stirring constantly. Simmer for 2 minutes until thick, then stir in half the cheese and the beaten egg. Add the mustard and salt and pepper to taste.

Pour the cheese sauce over the top of the moussaka, then sprinkle with the remaining cheese. Bake in the preheated oven for 30 minutes until the topping is browned. Garnish the moussaka with chopped parsley and serve hot.

SERVES 6