This vegetarian eggplant dish has a “meaty” texture and contains an array of veggies, making it nutritious as well as tasty.
- 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
- Preheat the oven to 350 degrees F and butter a 2 quart casserole dish.
- 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.
- 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.
- 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.
- Pour the Vege-Burger mixture into the bowl of veggies and blend well. Pour into the prepared casserole dish.
- 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.