Ingredients:
2 large potatoes
1 tablespoon butter
salt and pepper
1/2 cup yogurt
1/2 cup chives, freshly minced
1/2 cup parsley, freshly minced
1 1/2 tablespoons butter
onions, chopped
1 garlic cloves, crushed
1 teaspoon salt
black pepper
1 stalk celery, finely minced
12 ounces mushrooms, chopped
1 lb eggplants, in small cubes
1 green bell peppers, minced
1/4 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1 cup peas, raw ( fresh or frozen)
1/2 cup cheddar cheese, grated, packed
3 tablespoons wheat germ
1 tablespoon cider vinegar
Directions:
Preheat oven to 350 F.
Cook the potatoes (in their skins) in boiling water, until soft. Drain, and mash the first 5 ingredients. 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 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 your buttered deep-dish casserole. Spread the mashed potatoes on top, as a crust.
OPTIONAL (and OPTIMAL): Sprinkle extra cheese plus some paprika on top.
Bake, uncovered, 35 minutes.
Servings: 6
Time preparation: 30 min.
Time total: 70 min.