50 g/2 oz butter or margarine
150 ml/4 fl oz water
65 g/21/2 oz wholemeal flour 2 eggs, beaten
50 g/2 oz Cheddar cheese, grated
Sauce
2 x 15 ml spoons/2 tbsp olive oil
1 onion, chopped
2 cloves of garlic, crushed
1 green pepper, chopped
1 small aubergine, chopped 400 g/14 oz can chopped tomatoes
1 x 15 ml spoon/1 tbsp tomato purée
1 x 5 ml spoon/1 tsp mixed herbs
salt and freshly ground black Pepper
2 x 15 ml spoons/2 tbsp chopped parsley
Methods:
Pre-heat the oven to 200°C/400°F/ gas 6.
To make the goug&e, place the butter or margarine in a pan with the water and bring to the boil. Once the butter has melted, remove from the heat and add the flour all at once; beat the mixture until it is smooth and leaves the sides of the pan. Cool slightly, then add the eggs a little at a time, beating well after each addition, until the mixture is glossy; beat in the cheese. Spoon the pastry onto a greased ovenproof pasta or pie plate to form a large ring. Alternatively, the mixture can be piped into a circle.
To make the sauce, cook the onion in the oil over a gentle heat until soft and clear, add the garlic, pepper and aubergine, and cook for another 10 minutes. Stir in the tomatoes, tomato purée and mixed herbs and season to taste. Cook for 15 minutes.
Pour the filling into the centre of the gougere and bake for 40-45 minutes until the pastry is golden-brown. Sprinkle with parsley and serve immediately.