Mince and Eggplant Casserole

Categories: Vegetarian

Serves: 4 Servings

Ingredients:

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 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

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

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