Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Aubergines/eggplants, -
-sliced lengthwise 3 T Vegan cheese
2 md Courgettes/zucchini 3 T Pine kernels/nuts
1/2 c Soya mince/TVP 3 md Potatoes, sliced
1 T Vecon/vegetable stock 3 c White sauce (vegan
- -unhydrogenated marg/soya
1/2 c Olive oil (or less, but it -milk/white flour)
-won't taste the same) 1 cn Tomatoes
-some olive oil for frying 1 lg Onion
- 3 Cloves garlic

Salt and let stand the aubergines for 2 hours. Rinse well and fry
in some olive oil. Boil the potatoes for a couple of minutes and then
fry in some olive oil till tender.

Fry onions in the olive oil and add the garlic and courgettes. Add
the soya mince which should have previously been rehydrated with
some olive oil and some vegetable stock. Add the tomatoes and
finally add the pine kernels and the cheese. You may like to add
some herbs here, though this wasn't done traditionally.

In a glass baking dish make layers of aubergines, tomato/mince
sauce and the potatoes mixed with the white sauce. Make sure the
top layer is a potato/white sauce mix.

Bake in the oven for about 25 minutes at about 300 degrees F.

From: Jim Porter Date: 05-13-93

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