Recipe - Mince And Eggplant Casserole

3 md Eggplants
4 tablespoon Margerine
1 lg Onion; chopped
1 md Green pepper; chopped opt
2 One fourth ounce TVP mince; or 2 veg burgers
crumbled
1 tablespoon Plain flour
2 16 ounce cans chopped tomatoes
1 small Can tomato paste
1 teaspoon Oregano
;Salt and pepper to taste
1 cup Vegetable stock; opt
1 One half 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
23 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