Vege Stacks with herbed cream cheese

These little stacks look real good, they're easy and healthy. Bursting in colour & your 5 plus a day.
Low in fat & carbs
Good vegeterian meal or serve with meat! nyam nyam nyam

&hopefully it wont look too much like my MS Paint illustration :P

Time: 0
1 Eggplant
1½ Red Capsicum
½ Pumpkin

Fan bake 220°C
Slice eggplant cross ways into ~1.5cm fat circles.
De seed capsicum cut into fat strips.
Place on oven tray. Spray with olive oil.
Bake for 30mins, turning once.

Cut pumpkin into wedges, microwave for 9mins.

Time: 15mins
tub Cream Cheese (I used Philadelphia extra light)
2T Chives finely chopped
2T Parsley finely chopped
Mix together and set aside


Time: 25mins
Turn your roasting veges
Cut the skin off the microwaved pumpkin and mash it

3 Garlic Cloves
½ Red Onion
2 Tomatoes
2T balsamic vinegar
1t paprika
½c water

Chop garlic & onion put in a pot and sauté.
Dice tomatoes, add to pot with ¼c water, vinegar & paprika, simmer on low

Time: 40mins
Remove Veges from oven.
Place 4 biggest rounds back on the oven tray
Spread mashed pumpkin on each one
lay on capsicum strips (they can hang over the edge)
Spoon on herbed cream cheese
-- I sliced up the left over lamb from last night and added it here
Top with eggplant round
Return to the oven

If you have more than 8 slices of eggplant chop up the excess and throw it in with the tomatoes.

Check your tomato 'sauce' added more water if needed

(extra)
Left over roast potatoes
1T butter
Cube potatoes, sauté in butter, sprinkle with salt

Time: 50mins
Remove stacks from oven, place on plates. Top with tomato sauce. Serve with salad (I made lettuce and sunflower seed piles with no dressing)

Time: 1hr
Serve