Mince and eggplant casserole

 
                        MINCE AND EGGPLANT CASSEROLE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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
  
 
 
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