Mince and Eggplant Casserole

• 3 medium eggplant
• 4 tablespoons margarine
• 1 large onions chopped
• 1 medium green bell peppers chopped
• 2 each vegetable burgers crumbled
• 1 tablespoon flour, all-purpose
• 32 ounces tomatoes, canned chopped
• 1 can tomato paste
• 1 teaspoon oregano
• 1 x salt and black pepper to taste
• 1 cup vegetable stock optional
• 1 1/2 cups cheddar cheese grated

1. Preheat oven 350.
2. Lightly grease casserole dish.
3. Peel eggplant using veg peeler and cut into strips.
4. Cook eggplant 5 minutes in boiling water until they are tender, then drain them.
5. Melt butter in large saucepan and saute onion and green pepper for 2 to 3 mins.
6. Add veg burgers and stir over low heat for about 3 mins.
7. Stir in tomatoes, paste, oregano, and seasoning.
8. Allow to simmer 5 minutes stirring occasionally.
9. Add a little vegetable stock or water if a moist sauce is desired.
10. Spread a layer of eggplant on the bottom of the casserole dish.
11. Add a layer of the mince/tomato mixture, then a layer of grated cheese.
12. Alternate these layers until all the ingredients are used.
13. End with a layer of cheese.
14. Bake, uncovered, for 30 minutes until the cheese makes a golden crust.

eggplant, margarine, onions, green bell peppers, vegetable burgers, flour, tomatoes, tomato paste, oregano, salt, vegetable stock optional, cheddar cheese

Taken from recipeland.com/recipe/v/mince-eggplant-casserole-37990 (may not work)