Ingredients
- 6 mins
- 5 mins in boiling water until they are tender
- 4 margerine
- 3 eggplants
- 2 1/4 tvp mince
- 2 veg burgers
- 1 onion
- 1 green pepper
- 300 gr cans tomatoes (chopped)
- 170 gr cheddar
- 240 ml vegetable stock
- 8 gr flour (plain)
- 1 package tomato paste
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