Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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