Mince and Eggplant Casserole

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 ts 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