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Categories:
baking potatoes olive oil onion eggplant zucchini mushrooms frozen baby peas garlic tomato paste Italian-style tomatoes fresh basil balsamic vinegar thyme warm soymilk canola oil
Viewed: 34 - Published at: 7 years agoIngredients
- 5 cups peeled and coarsely chopped baking potatoes (about 3 large)
- 2 1/2 Tbs. olive oil
- 1 1/2 cups chopped onion (about 1 large)
- 1 medium-sized eggplant, peeled and diced
- 2 cups diced zucchini (about 2 medium)
- 1 cup sliced mushrooms
- 1 cup frozen baby peas
- 2 cloves garlic, chopped (about 2 tsp.)
- 2 Tbs. tomato paste
- 1 14.5-oz. can diced Italian style tomatoes
- 1/4 cup chopped fresh basil
- 1 1/2 Tbs. balsamic vinegar
- 1 tsp. chopped fresh thyme
- 1 cup warm soymilk
- 3 Tbs. canola oil
Method
- Preheat oven to 375F.
- Grease large, deep pie pan or medium-sized casserole.
- Put potatoes in medium saucepan, and add enough salted water to cover by 1 inch.
- Bring to a boil, reduce heat and simmer 12 to 15 minutes, until tender.
- Meanwhile, warm olive oil in large, deep skillet over medium heat.
- Add onion, and cook, stirring often, 5 minutes.
- Add eggplant and zucchini, and cook, partially covered and stirring often, 3 to 4 minutes.
- Add mushrooms, peas and garlic, and cook, partially covered and stirring occasionally, 3 minutes.
- Add tomato paste; cook 2 minutes.
- Add tomatoes, basil, vinegar, thyme, and salt and pepper to taste.
- Bring to a simmer, and cook gently, partially covered, 3 to 4 minutes.
- Transfer mixture to prepared pie pan.
- Drain potatoes, and mash, gradually adding soymilk and canola oil as you mash.
- Spread evenly over filling.
- Bake 20 to 25 minutes, or until bubbling hot.
- Cool at least 5 minutes before serving.
