Name: Vegetarian Shepherd's Pie
Yield: 6
Ingredients: Extra virgin olive oil, divided - 2 tablespoons; Yellow onion, roughly chopped - 1 large; Garlic, crushed - 4 cloves; Curry powder - 2 tablespoons; Ground cumin - 2 teaspoons; Red or green bell peppers, chopped - 2 small; Cubed eggplant, with peel - 3 cups; Diced tomatoes - 1 (15 ounce) can; Water - ½ cup; Small red potatoes, halved - 1 ¼ pounds; Fat-free half and half (or milk) - ½ cup; Frozen or fresh peas - 1 cup; Grated Parmesan cheese - ½ cup; Salt and freshly ground black pepper to taste - 1 pinch

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Ingredients for - Vegetarian Shepherd's Pie

1. Extra virgin olive oil, divided - 2 tablespoons

2. Yellow onion, roughly chopped - 1 large

3. Garlic, crushed - 4 cloves

4. Curry powder - 2 tablespoons

5. Ground cumin - 2 teaspoons

6. Red or green bell peppers, chopped - 2 small

7. Cubed eggplant, with peel - 3 cups

8. Diced tomatoes - 1 (15 ounce) can

9. Water - ½ cup

10. Small red potatoes, halved - 1 ¼ pounds

11. Fat-free half and half (or milk) - ½ cup

12. Frozen or fresh peas - 1 cup

13. Grated Parmesan cheese - ½ cup

14. Salt and freshly ground black pepper to taste - 1 pinch

How to cook deliciously - Vegetarian Shepherd's Pie

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Bake 15 minutes. Brown in broiler. Serve.