Ingredients (use vegan versions):
- 3 tablespoons oil
- 300 gram tin red kidney beans (rinsed and drained)
- 500 gram sliced zucchini
- 1 clove garlic (chopped)
- 470 gram tin tomatoes in juice
- 2 peppers sliced
- 1/2 teaspoon mixed herbs
- 2 tablespoons tomato paste
- 2 tablespoons chopped parsley
- 1 egg plant
- 125 gram cheese
- 30 gram soy non-hydrogenated vegan margarine
- 2 onions chopped
- 125 gram mushrooms sliced
- 1/2 teaspoon oregano
- 2/3 cup water
- salt & pepper; paprika; extra oil
Directions:
1) Slice egg plant into 1 cm. rounds, brush with oil and
grill on both sides until brown.
2) Heat oil and butter in pan.
3) Add zucchini, onions, garlic and saute until zucchini is
just tender.
4) Add peppers & mushrooms, saute, stirring occasionally
until peppers are just tender.
5) Add undrained, mashed tomatoes, herbs, water & tomato
paste. Stir to combine. Simmer uncovered 3 mins.
6) Add drained beans- heat another 3 mins.
7) Put mixture in oven-proof dish. Cover firstly with egg
plant slices that have been drained.
8)Cover the egg plant layer with thin slices of
vegan cheese(optional). Sprinkle with paprika
9)Bake in a mod. oven 30 minutes.
Serves: 6
Preparation time: 20 mins
casseroles
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