This recipe is almost like a tasty and easy quiche, so if you love those, you'll rave about this dish!
1 medium sized eggplant
2 medium size potatoes
1 1/2 cup whole wheat bread crumbs (make your own by toasting your bread and then pulverizing it in the blender or food processor)
1/2 cup Anaheim and red Bell pepper (combined, not 1/2 of each), chopped
1 tsp. garlic powder
2 Tbsp. sweet paprika powder
Salt to taste
1/4 cup nuts (optional)
3 Tbsp. tomato sauce
2 Tbsp. olive oil
3 Tbsp. corn starch
1 medium size onion
1/2 tsp. each of coriander seed, ground, and of oregano, ground
1/2 cup of water
Peel off the eggplant and chop it in small pieces. In a blender, put the potatoes, the peppers and the onion with the water and process till smooth.
Scrape the mixture into a bowl. Add all the other ingredients, incorporating them well. Put the mixture into a greased pan or baking dish and bake it at 400º F for 15 minutes. Then lower the temperature to 350º F for 50 minutes or until well done.
Serve with a green salad of your choice. You can even add a side dish of baked yams or potatoes.
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