Preheat oven 350. Lightly grease casserole dish. Peel eggplant using veg peeler and cut into strips. Cook eggplant 5 mins in boiling water until they are tender, then drain them. Melt butter in large saucepan and saute onion and green pepper for 2-3 mins. Add tvp and stir over low heat for about 3 mins. Stir in tomatoes, paste, oregano, and seasoning. Allow to simmer 5 mins, stirring occasionally. Add a little vegetable stock or water if a moist sauce is desired. Spread a layer of eggplant on the bottom of the casserole dish. Add a layer of the mince/tomato mixture, then a layer of grated cheese. Alternate these layers until all the ingredients are used. End with a layer of cheese. Bake, uncovered, for 30 mins, until the cheese makes a golden crust. Good source of protein, vitamin A, C, calcium. From Linda McCartneys Home Cooking Typed by Lisa Greenwood
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|Serving Size: 1 Serving (471g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 110 (50%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 9.7mg||0 %|
|Potassium 993.1mg||26 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 14.5g||58 %|
|Sugars, other 13.1g|
|Protein 4.8g||7 %|
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Calories per serving: 219
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