• ¼ cup olive oil
• 1 medium eggplant, chopped into small cubes
• 3 medium carrots, chopped
• 3 stalks celery, chopped
• 1 medium onion, finely chopped
• 3 garlic cloves, crushed
• 400 g can diced tomatoes
• 1 tbsp tomato paste
• 1 tbsp lemon zest
• 1 cup vegetable stock
• 100 g low protein cheese, grated
• 4 tomatoes, sliced
• dried herbs
• 25 g butter
• Salt and pepper
• Pinch of nutmeg

• 250 g Loprofin Penne
• 2 tbsp Loprofin Baking Mix
• 1 cup Loprofin Sno-Pro or Milupa-lp-Drink

1.  Preheat oven to 180°C. In a large saucepan bring 1L water to the boil and add 1 tsp salt and 1 tbsp oil. Once boiling, add Loprofin Penne pasta and cook for 8 minutes (slightly undercooked), stirring occasionally. Drain Loprofin Penne pasta and rinse with boiling water. Leave to the side.
2. Heat half the oil in a large pan. Add the eggplant and fry for 8 minutes, stirring until golden. Remove and transfer to paper towel to drain. Add the celery and carrot to the pan and cook, adding more oil if required, for 8 minutes.Remove from pan. Add remaining oil to pan and add the onion and garlic, stirring for 1 minute. Add the tomato paste and diced tomatoes and stir through. Add the vegetables back into the pan and stir through the tomato mixture. Mix in the lemon zest and salt and pepper.
3.  To make the white sauce, in a saucepan, melt the butter over low heat. Add the Loprofin Baking Mix and stir over low heat until combined. Using a whisk, stir in the Loprofin Sno-Pro gradually. Bring to the boil while stirring, until sauces thickens. Season with salt and pepper and mix through nutmeg.
4. In a baking dish, layer the pasta mixture, followed by a small amount of white sauce until all is used. Sprinkle grated cheese over the top, and cover with sliced tomatoes and a sprinkle of dried herbs. Bake for 45 minutes until crispy. Allow to rest for 10 minutes before serving.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.