Yield: 4 Servings
|1 large||Onion; chopped|
|1 medium||Green pepper; chopped <opt>|
|2¼ ounce||TVP mince; or 2 veg burgers crumbled|
|1 tablespoon||Plain flour|
|2 \N||16 oz cans chopped tomatoes|
|1 small||Can tomato paste|
|\N \N||;Salt and pepper to taste|
|1 cup||Vegetable stock; opt|
|1½ cup||Cheddar; grated|
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