mccartney - tvp mince and eggplant

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* Exported from MasterCook *

 

Mince And Eggplant Casserole (McCartney)

 

Recipe By : HOME COOKING by Linda McCartney

Serving Size : 4 Preparation Time :0:00

Categories : Dairy Classified

*Mccartney *Sorted

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 medium Eggplants

4 tablespoons Margarine

1 large Onion -- chopped

1 medium Green bell pepper -- chopped

2 1/4 ounces TVP mince

or two veggie burgers

1 tablespoon Plain flour

2 16 oz cans chopped tomatoes

1 small Can tomato paste

1 teaspoon Oregano

Salt and pepper -- to taste

1 cup Vegetable stock

or water

1 1/2 cups 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

 

Posted to MasterCook Recipe List by Nancy Berry <nlberry on Apr 22,

1998

 

 

 

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