3 md Eggplants
4 tb Margerine
1 lg Onion; chopped
1 md Green pepper; chopped
2 1/4 oz TVP mince; or 2 veg burgers
-crumbled 1 tb Plain flour
2 ea 16 oz cans chopped tomatoes
1 sm Can tomato paste
1 ts Oregano
;Salt and pepper to taste 1 c Vegetable stock; opt
1 1/2 c 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