Ingredients:

  • 2 large red peppers, halved and seeded
  • 1 large eggplant
  • 1 large sweet onion-yellow, Vidalia or any similar, diced (1-2 c., approx)
  • 1 12-oz package of fresh spinach, cleaned and chopped, (frozen, thawed okay)
  • 2-3 shallots, diced.
  • 3-4 cloves garlic-(more or less, to taste) chopped
  • 1 cup flavored vegan bread crumbs-store bought or homemade okay
  • 1 cup approx. tofu-mozzarella cheese, grated
  • olive oil, as needed
  • egg substitute to bind, optional
  • salt, pepper to taste
  • 1/8 teaspoon dried oregano and parsley

Directions:

Preheat oven to 450 degrees F. Clean eggplant and pierce the skin all over with a fork or knife. Place a pan or cookie sheet on the center rack, and put the eggplant on the top rack, centered over the pan. Bake for about 1/2 hr, or until thoroughly soft. When done, carefully remove from the oven and place in a large bowl. Let it cool enough to be handled safely.

Lower the oven to 350 degrees.

Meanwhile, in a large frying pan, saute the red pepper halves, turning them, until they are softened, but still retain their shape. Remove from pan and place on a greased baking sheet or roasting pan. Let cool.

Put the onion, shallots and garlic in the pan used for the peppers and saute over medium-low heat until softened and transparent. Be careful not to burn.

While the onion mix is sauteing, cut open the eggplant and carefully spoon the meat into the bowl. Chop, or mash-a blender or food processor will do- just don’t let it get watery-keep it “meaty,” but smooth.

Add the spinach to the onion mixture, gradually enough so that it all incorporates. When the spinach wilts enough so that there is room, begin adding the eggplant. Add more oil as needed. Continue sauteing and when the vegetables are well-blended, slowly add the vegan bread crumbs. Stir to coat and continue cooking till the mixture is blended. If needed,add egg substitute to bind. Throw in the oregano and parsley, then season with salt and pepper to taste. Remove from heat and let stand until you can handle it safely.

With a large spoon, fill each pepper half with mixture-as much as possible (overflow is okay). Top with the tofu mozzarella and bake in the oven till the “cheese” is melted and lightly crusted. Cool for about 5 minutes. Serves 4 as a main dish, 8 as an appetizer or side dish.

I couldn’t give you the exact nutritional information but I can tell you that it contains a fair amount of beta- carotene, iron, B vitamins, anti-oxidents, and fiber.

Serves: 4-8

Preparation time: 1