Mince and eggplant casserole

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

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