Cajun Eggplant

This vegetarian eggplant dish has a “meaty” texture and contains an array of veggies, making it nutritious as well as tasty.

Serves 5-6.

Ingredients:

• 1 1/2 c water (divided use)
• 1/8 tsp sea salt
• 1 bay leaf
• 3 c eggplant, peeled and finely cubed
• 2 Tbsp olive oil (divided use)
• 1 c celery, thinly sliced
• 1 c onion, cut in half and thinly sliced
• 1 c green bell pepper, cut in thin strips
• 1 c Vege-Burger (Worthington, Vibrant Life, Cedar Lake or similar)
• 8 oz tomato sauce
• 1/4 tsp dry basil
• 1/8 tsp ground cloves
• 2 Tbsp margarine
• 1 1/2 c whole grain bread cubes
• 2 Tbsp parsley, minced

Directions:

1. Preheat the oven to 350 degrees F and butter a 2 quart casserole dish.
2. In a large skillet place 1 cup of the water, salt, and bay leaf. Bring to boiling over medium heat. Add the eggplant and simmer about 5 minutes, stirring occasionally. When the water is almost gone, remove the eggplant to a large holding bowl and remove the bay leaf.
3. In the same skillet, heat 1 tablespoon of the oil and saute the celery, onion and bell pepper for about 3 minutes. Add this to the bowl of eggplant.
4. In the same skillet, add the remaining olive oil and saute the Vege-Burger about 2 minutes. Stir in the remaining half-cup of water, scraping the bottom of the skillet. Add the tomato sauce and cloves. Stir a minute more until well blended.
5. Pour the Vege-Burger mixture into the bowl of veggies and blend well. Pour into the prepared casserole dish.
6. Mix the melted margarine and bread cubes together well and distribute them over the top; bake 25-30 minutes, or until bubbly. Sprinkle with minced parsley. Serve over steamed rice with Louisiana hot sauce.