Ingredients (serves 6):

• 400 g frozen eggplant, grilled
• 200 g frozen green beans
• 200 g sliced carrots
• 1 red or yellow pepper
• 200 g feta (or 2 mozzarella balls)
• 1 bunch of parsley
• 1 tbsp oil
• salt, pepper
• 6 individual ramekins

Instructions:

• Thaw the eggplant. In the meantime, heat a tablespoon of oil in a pan and add the chopped onion, green beans (cut into short lengths), carrot slices and pepper cut into small dice (preferably peeled) and season to taste.
• Leave to cook for 15 minutes, adding a little water if necessary.
• Leave to cool and add the feta, cut into dice.
• Oil the ramekins and place a slice of eggplant in the bottom of each one.
• Fill the ramekin with the cooked vegetables and feta mixture and cover with a slice of eggplant.
• Bake at 200°C for 15 minutes. Turn out.
• Sprinkle with chopped parsley before serving.

You can use mixtures of frozen ready-prepared vegetables to make this recipe. They come already chopped and contain no added salt. Then just carry on with the recipe as described.