| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Vegetarian |
4 |
Servings |
INGREDIENTS
| 3 |
md |
Eggplants |
| 4 |
tb |
Margerine |
| 1 |
lg |
Onion; chopped |
| 1 |
md |
Green pepper; chopped <opt> |
| 2 1/4 |
oz |
TVP mince; or 2 veg burgers crumbled |
| 1 |
tb |
Plain flour |
| 2 |
|
16 oz cans chopped tomatoes |
| 1 |
sm |
Can tomato paste |
| 1 |
ts |
Oregano |
|
|
;Salt and pepper to taste |
| 1 |
c |
Vegetable stock; opt |
| 1 1/2 |
c |
Cheddar; grated |
INSTRUCTIONS
Preheat oven 350. Lightly grease casserole dish.
Peel eggplant using veg peeler and cut into strips.
Cook eggplant 5 mins in boiling water until they are tender, then drain
them. Melt butter in large saucepan and saute onion and green pepper for
2-3 mins. Add tvp and stir over low heat for about 3 mins.
Stir in tomatoes, paste, oregano, and seasoning. Allow to simmer 5 mins,
stirring occasionally. Add a little vegetable stock or water if a moist
sauce is desired.
Spread a layer of eggplant on the bottom of the casserole dish. Add a layer
of the mince/tomato mixture, then a layer of grated cheese. Alternate these
layers until all the ingredients are used. End with a layer of cheese.
Bake, uncovered, for 30 mins, until the cheese makes a golden crust.
Good source of protein, vitamin A, C, calcium. From Linda McCartney's Home
Cooking Typed by Lisa Greenwood
A Message from our Provider:
“Forbidden fruits create many jams”