Mince And Aubergine Casserole
|Onion||1 Large, chopped|
|Green pepper||1 Medium, chopped|
|Textured vegetable protein/2 vegetable burgers, crumbled||2 1⁄4 Ounce (Half A 4 1/2 Oz Packet)|
|Plain flour||1 Tablespoon|
|Canned chopped tomatoes||32 Ounce (2 Cans, 16 Ounces Each)|
|Tomato paste||7 1⁄2 Ounce (1 Small Can)|
|Dried oregano||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Vegetable stock||1 Cup (16 tbs)|
|Cheddar cheese||1 1⁄2 Cup (24 tbs), grated|
Pre-heat the oven to 350°F and lightly grease a casserole dish.
Peel the aubergine using a potato peeler and cut into strips.
Cook the aubergine strips for 5 minutes in boiling water until they are tender, then drain them.
Melt the butter in a large saucepan and saute the onion and green pepper for 2-3 minutes.
Add the TVP mince and stir over a low heat for about 3 minutes.
Add the flour and cook for 2 minutes longer.
Stir in the tomatoes, tomato paste, oregano and seasoning.
Allow to simmer for 5 minutes, stirring occasionally.
Add a little vegetable stock or water if a moist sauce is desired.
Spread a layer of aubergine on the bottom of the casserole dish.
Add a layer of the mince/tomato mixture, and 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 minutes, until the cheese makes a golden crust.