Awesome Ratatouille Sherherd's Pie

• 5 cups russet potatoes peeled and coarsley chopped
• 2 1/2 tablespoons olive oil
• 1 1/2 cups onions finely chopped
• 1 large eggplant peeled and diced
• 2 cups zucchini unpeeled and diced
• 1 1/2 cups mushrooms sliced
• 1 1/2 cups green peas fresh or frozen
• 3 cloves garlic minced, or to taste
• 2 tablespoons tomato paste
• 14.5 ounces italian plum (roma) tomatoes diced, fresh or canned
• 1/2 cup basil freshly chopped
• 2 tablespoons balsamic vinegar
• 1 teaspoon thyme dried or fresh, chopped
• 1/2 cup soy milk warm, or more to 1 cup

1. Preheat oven to 375F (190C).
2. Lightly coat medium size casserole with cooking spray.
3. Put potatoes in medium saucepan, and add enough water to cover by 1 inch, add salt to taste.
4. Bring to a boil, reduce heat and simmer 12 minutes, until tender, you can steam potatoes in steamer too.
5. Meanwhile, warm oil in large, deep skillet over medium heat.
6. Add onion, and cook, stirring often, about 5 minutes.
7. Add eggplant and zucchini, and cook, partially covered and stirring often, 4 minutes.
8. Add mushrooms, peas and garlic, and cook, partially covered and stirring occasionally, 3 minutes.
9. Add tomatoes, basil, vinegar, thyme, and salt and pepper to taste.
10. Bring to a simmer, and cook gently, partially covered, 4 minutes.
11. Transfer mixture to prepared casserole dish.
12. Drain potatoes immediately after simmering, and mash, gradually adding soymilk and olive oil.
13. Spread evenly over filling.
14. Bake 22 to 25 minutes, or until golden brown on top.
15. Dp not burn.
16. Cool a few minutes.
17. Serve warm.

russet potatoes, olive oil, onions, zucchini, mushrooms, green peas, garlic, tomato paste, italian plum, basil freshly, balsamic vinegar, thyme, soy milk

Taken from recipeland.com/recipe/v/awesome-ratatouille-sherherds-p-50075 (may not work)