| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Vegetarian | 4 | Servings |
INGREDIENTS
| 3 | Eggplants | |
| 4 | T | Margerine |
| 1 | Onion, chopped | |
| 1 | Green pepper, chopped <opt> | |
| 2 1/4 | oz | TVP mince, or 2 veg burgers |
| crumbled | ||
| 1 | T | Plain flour |
| 2 | 16 oz cans chopped tomatoes | |
| 1 | Can tomato paste | |
| 1 | t | 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
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