TVP and Eggplant Casserole

Ingredients

3 mediums Eggplants

4 tablespoons Margerine

1 large onion, chopped

1 medium green pepper, chopped (optional)

2 1/4 ounces TVP or 2 veggie burgers, crumbled

1 tablespoon Plain flour

2 (16 oz)s cans chopped tomatoes

1 small can tomato paste

1 teaspoon oregano

1 cup Vegetable stock (optional)

1 1/2 cups Cheddar cheese, grated

Salt and pepper to taste

Preparation

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.