Dip the aubergine rounds into the oil and griddle for 2 mins each side.
Fry the onion, pepper and garlic until soft then add the puree and cook for 5 minutes. Pour in the tomatoes and cinnamon and cook for a further 5 mins.
Add the aubergine rounds and cook for a further 5 – 10 mins. Transfer to an ovenproof dish and sprinkle the chopped parsley on top.
Meanwhile, preheat the oven to 180ºC/fan 160ºC/gas mark 4.
Place the artichoke slices in a pan of salted water and bring to the boil, then simmer for 8 – 10 mins until they are soft.
Drain the artichokes, then layer the slices over the aubergine.
Pour the ProZero into a medium size pan with the butter. Heat gently until the butter has melted.
In a small bowl mix the cornflour with ProZero until you have a smooth pourable mixture. Pour this into the pan and place over a medium heat. Stir continuously until the mixture thickens (this will take a couple of minutes).
Once you have a smooth thick sauce season to taste with salt, pepper, grated nutmeg and half the grated Violife. Stir until the Violife melts.
Pour this mixture over the artichoke slices and sprinkle over the remaining grated Violife.
Place in the oven for 30 minutes or until the topping is bubbling and golden brown.
You will need a 40cm x 27cm baking dish.
Serve with permitted vegetables.
*Remember- this recipe is exchange free. Always check the protein content on labels as ingredients lists can change. Use the NSPKU foods list to check for permitted foods.
ProZero is a food for special medical purposes and must only be used under strict medical supervision.