French Casserole

This is such an easy dish to make. It's healthy, flavorful, and filling. I used vegan sausage and cheese to make a vegan version of the dish.

• olive oil for frying
• 1 eggplant, sliced lengthwise, quartered
• 1 zucchini, sliced
• 2 small potatoes, finely sliced
• 1 red bell pepper, finely sliced
• 1 cup spicy vegan sausage (or meat sausage), cut in small cubes
• 1 thick slice of bread, soaked in soy milk (or dairy milk if you use milk), grated
• 2 garlic cloves, minced
• 1-2 tsp paprika
• salt and pepper to taste
• 3 tomatoes, pureed
• vegan Mozzarella cheese, grated (or dairy cheese if you eat cheese) 

Preheat oven to 425F. Heat olive oil in a skillet and fry eggplant until golden brown, about 5 minutes per each side. Grease a casserole dish with a little bit of olive oil. Place the eggplant on the bottom of the dish. Arrange the zucchini, potatoes, and bell pepper in layers on top of the eggplant.

In a small mixing bowl combine sausage, bread, garlic, and paprika. Season to taste. Spoon the mixture over the vegetables in the baking dish. Pour the pureed tomatoes over the mixture. Make holes with your finger to make sure the tomato liquid run through each layer. Bake until it is golden brown. When there is about 7-10 minutes left of baking, pull the dish out, sprinkle with Mozzarella, and put back into the oven. Bake until the cheese melts. I usually taste the potatoes for readiness. Make sure they are soft before turning off the oven. Bon Appetit.

Adapted from "Eggplants Farcie,", Quick and Healthy Recipes, Kirsten Hartvig, p. 92.