Vegetarian Shepherd's Pie

Name: Vegetarian Shepherd's Pie
Yield: 6
Ingredients: 2 tablespoons extra virgin olive oil, divided; 1 large yellow onion, roughly chopped; 4 cloves garlic, crushed; 2 tablespoons curry powder; 2 teaspoons ground cumin; 2 small red or green bell peppers, chopped; 3 cups cubed eggplant, with peel; 1 (15 ounce) can diced tomatoes; 0.5 cup water; 1.25 pounds small red potatoes, halved; 0.5 cup fat-free half and half (or milk); 1 cup frozen or fresh peas; 0.5 cup grated Parmesan cheese; 1 pinch Salt and freshly ground black pepper to taste

Recipe by USA WEEKEND columnist Pam Anderson from allrecipes.com

Ingredients

6 servings

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2 tablespoons extra virgin olive oil, divided
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1 large yellow onion, roughly chopped
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4 cloves garlic, crushed
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2 tablespoons curry powder
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2 teaspoons ground cumin
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2 small red or green bell peppers, chopped
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3 cups cubed eggplant, with peel

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1 (15 ounce) can diced tomatoes
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0.5 cup water
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1.25 pounds small red potatoes, halved
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0.5 cup fat-free half and half (or milk)
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1 cup frozen or fresh peas
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0.5 cup grated Parmesan cheese
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1 pinch Salt and freshly ground black pepper to taste

Instructions

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.
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.
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.
Bake 15 minutes. Brown in broiler. Serve.