vegetarian shepherd's pie

Ingredients

• Servings: 6
• 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

Recipe

• 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.