1. Cook the potatoes (in their skins) in boiling water until soft. 2. Drain and mash with butter, salt, pepper, yogurt, chives and parsley; set aside. 3. In a large, heavy skillet, sauté the onions and garlic in 1½ tbsp of butter, with salt and pepper, until the onions are soft (5-8 minutes). 4. Add the celery, mushrooms, and eggplant. 5. Cook over low heat, stirring occasionally. 6. When the eggplant is cooked through (and this will happen more quickly if you cover the skillet between stirrings), add the green pepper, herbs, and peas. 7. Continue cooking about 5 minutes longer. 8. Remove from heat; toss with cheese, wheat germ, and vinegar. 9. Spread this mixture into a buttered deep-dish casserole. 10. Spread the mashed potatoes on top, as a crust. 11. Sprinkle extra cheese plus some paprika on top. 12. Bake, uncovered, in a preheated 350°F oven, for 35 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
