Vegetarian Shepherd’s Pie

Directions

Ingredients :

2 tablespoons extra virgin olive oil

divided

1 large yellow onion

roughly chopped

4 cloves garlic

crushed

2 tablespoons curry powder

2 teaspoons ground cumin

2 small red or green bell peppers

chopped

3 cups cubed eggplant

with peel

1 (15 ounce) can diced tomatoes

½ cup water

1 ¼ pounds small red potatoes

halved

½ cup fat-free half and half (or milk)

1 cup frozen or fresh peas

½ cup grated Parmesan cheese

1 pinch Salt and freshly ground black pepper to taste

Methods :

Preheat oven to 400 degrees. In a large skillet over medium heat, heat 1 Tb. oil; add onions, garlic, curry and cumin. Saute until onions are soft, about 5 minutes. Remove to a bowl.

Heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. Saute until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish.

In a saucepan, boil potatoes until done. Drain and smash. Stir in half and half, peas, salt and pepper. Spread over vegetables and top with Parmesan.

Bake 15 minutes. Brown in broiler. Serve.