Eggplant Delight
from Karen Chong-Kwan Boan -Victoria, Canada

Here is a recipe previously meat oriented but now vegan -- enjoy! We do.

• 2 medium eggplants (cut in 1/2" circles)
• Salt (for taking bitterness out of eggplants)
• Olive oil
• 2 Tablespoons of oil
• 1 red pepper (diced)
• 1 Tablespoon basil
• 1/2 Tablespoon oregano
• Dash of cayenne pepper
• 1 palm full of chopped cilantro (chinese parsley)
• 2 garlics (minced)
• 2 Tablespoons dry cooking sherry
• 2 packages of Yves 'Like Ground' (TVP already prepared)
• 2 14 oz cans of tomato sauce
• 1 package of Soymage's "Soychunks Cheddar Cheese" (lactose, rennet, and casein free)
• 1 French Bread

Brush eggplant slices on both sides with olive oil
-- Place in oven on broil for about 5-10 minutes
-- make sure not to burn
-- until tender
-- turn over once.

While this is being cooked:
In a saucepan -- heat oil over medium heat an saute garlic and red pepper and "Like Ground" for about 3-5 minutes adding the basil, oregano, cayenne and cilantro.
Add tomato sauce and cooking sherry -- simmer for about another 10-15 minutes.

Place eggplant slices when cooked in a 13" dish -- layer the slices
-- empty the "Like Ground" sauce over the eggplants
- grate the Soymage cheese over it and bake in oven at 350 degrees for about 20 minutes
-- serve with garlic bread or french bread.

Serves about 6 people.
Preparation time: About an 1 hour and a half for everything. YUM!