From: Linda McCartney’s Home Cooking, p. 109
A lovely and warming aubergine casserole with a veggie-mince and tomato sauce.
This recipe is much lighter than the Aubergine Parmigiano (p. 83) as the aubergine is boiled and not fried (but the frying adds a lot more flavour). The TVP mince makes this dish a little more filling. Perfect for a family dinner.