Ingredients:
2 large potatoes, scrubbed but not peeled
1 tablespoon unsalted butter
salt and pepper
4 fluid ounces yogurt
1/2 cup freshly-minced chives
1/2 cup freshly-minced parsley
1 1/2 tablespoons unsalted butter
1 1/2 cups chopped onions
1 clove garlic, crushed
1 stalk celery, finely-minced
12 ounces chopped mushrooms
1 (1 lb) eggplants, cut into small cubes
1 green bell peppers, minced
1/4 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1 cup raw peas ( fresh or frozen)
1/2 cup packed grated cheddar cheese
3 tablespoons wheat germ
1 tablespoon cider vinegar
extra cheese, for topping
paprika
Directions:
Cook the potatoes (in their skins) in boiling water until soft.
Drain and mash with butter, salt, pepper, yogurt, chives and parsley; set aside.
In a large, heavy skillet, saute the onions and garlic in 1 1/2 tbsp of butter, with salt and pepper, until the onions are soft (5-8 minutes).
Add the celery, mushrooms, and eggplant.
Cook over low heat, stirring occasionally.
When the eggplant is cooked through (and this will happen more quickly if you cover the skillet between stirrings), add the green pepper, herbs, and peas.
Continue cooking about 5 minutes longer.
Remove from heat; toss with cheese, wheat germ, and vinegar.
Spread this mixture into a buttered deep-dish casserole.
Spread the mashed potatoes on top, as a crust.
Sprinkle extra cheese plus some paprika on top.
Bake, uncovered, in a preheated 350 F oven, for 35 minutes.
Servings: 6
Time preparation: 20 min.
Time total: 80 min.