Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 mediums | Eggplants |
| 4 tablespoons | Margerine |
| 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 |
| 1 teaspoon | Oregano |
| \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