3 md Eggplants

      4 tb Margerine

      1 lg Onion; chopped

      1 md Green pepper; chopped 

  2 1/4 oz TVP mince; or 2 veg burgers

           -crumbled
      1 tb Plain flour

      2 ea 16 oz cans chopped tomatoes

      1 sm Can tomato paste

      1 ts Oregano

           ;Salt and pepper to taste
      1 c  Vegetable stock; opt

  1 1/2 c  Cheddar; grated

  Preheat oven 350.  Lightly grease casserole dish.
  Peel eggplant using veg peeler and cut into strips.
  Cook eggplant 5 mins in boiling water until they are tender, then drain
  them.  Melt butter in large saucepan and saute onion and green pepper for
  2-3 mins. Add tvp and stir over low heat for about 3 mins.

  Stir in tomatoes, paste, oregano, and seasoning. Allow to simmer 5 mins,
  stirring occasionally. Add a little vegetable stock or water if a moist
  sauce is desired.
  Spread a layer of eggplant on the bottom of the casserole dish. Add a layer
  of the mince/tomato mixture, then a layer of grated cheese. Alternate these
  layers until all the ingredients are used. End with a layer of cheese.
  Bake, uncovered, for 30 mins, until the cheese makes a golden crust.
  Good source of protein, vitamin A, C, calcium.
  From Linda McCartney's Home Cooking Typed by Lisa Greenwood