Unemployed Shepherds Pie

• 6 cups peeled, cubed potatoes
• 1/4 cup low-fat milk
• 2 Tbs. unsalted butter
• 1/4 cup plus 2 Tbs. olive oil, divided
• 1 medium onion, coarsely chopped (1 cup)
• 2 15-oz. cans diced organic tomatoes with liquid
• 2 large eggplants, peeled and chopped (1 & 1/2 lb.)
• 1 Tbs. Simply Organic Parsley
• 1 tsp. Simply Organic Basil
• 1 tsp. Simply Organic Garlic Flakes
• 1 tsp. sea salt
• 1/2 cup grated Parmesan cheese
• 1/2 cup dried breadcrumbs
• 2 large eggs, beaten
• 1 green bell pepper, sliced very thin
• 1 small zucchini, sliced very thin
• 18 tsp. ground black pepper, optional

1. Place potatoes in large pot, cover with water, bring to a boil, and cook 10 to 15 minutes, or until soft.
2. Drain, and mash with milk and butter.
3. Season with salt and pepper, and set aside.
4. Preheat oven to 350F.
5. Heat 1/4 cup olive oil in Dutch oven over medium heat.
6. Add onion, and saute 5 minutes, or until beginning to soften.
7. Stir in tomatoes, eggplants, parsley, basil, garlic flakes, and sea salt; season with pepper.
8. Simmer 20 minutes, or until vegetables are soft.
9. Remove from heat, and stir in Parmesan cheese, breadcrumbs, and eggs.
10. Spread potato mixture over top, banking up sides a bit.
11. Heat remaining 2 Tbs.
12. oil in large skillet over medium heat.
13. Add green bell pepper and zucchini, and saute 7 to 10 minutes, or until just tender.
14. Fill center of mashed potatoes with sauteed bell pepper and zucchini, and sprinkle with black pepper, if desired.
15. Bake 20 minutes, or until heated through.
16. (Baking will take less time if mashed potatoes are hot at time of assembly.)

potatoes, lowfat milk, butter, olive oil, onion, tomatoes, eggplants, parsley, basil, garlic, salt, parmesan cheese, breadcrumbs, eggs, green bell pepper, zucchini, ground black pepper

Taken from www.vegetariantimes.com/recipe/unemployed-shepherd-s-pie/ (may not work)