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Vegetarian Shepherd's Pie

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.
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Course Dessert
Cuisine French

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
  • 1/2 cup water
  • 1 1/4 pounds small red potatoes, halved
  • 1/2 cup fat-free half and half (or milk)
  • 1 cup frozen or fresh peas
  • 1/2 cup grated Parmesan cheese
  • 1 pinch Salt and freshly ground black pepper to taste