Shepherd's Pie With Eggplant (aubergine)

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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
• onion, chopped
• 1 garlic clove, crushed
• 1 teaspoon salt
• black pepper
• 1 stalk celery, finely minced
• 12 ounces mushrooms, chopped
• 1 lb eggplant, in small cubes
• 1 green bell pepper, 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 vinegar

Recipe

• 1 preheat oven to 350°f.
• 2 cook the potatoes (in their skins) in boiling water, until soft. drain, and mash the first 5 ingredients. set aside.
• 3 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.
• 4 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.
• 5 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.
• 6 optional (and optimal): sprinkle extra cheese plus some paprika on top.
• 7 bake, uncovered, 35 minutes.