| 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
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”