Categories: Main Dishes

Ingredients

• 6 cups peeled, cubed potatoes
• 1/4 cup low-fat milk
• 2 Tbs unsalted butter
• 1/4 cup plus 2 Tbs olive oil, divided
• 1 medium onion, chopped
• 2- 15 oz cans diced organic tomatoes with liquid
• 2 large eggplants, peeled and chopped
• 1 Tbs dried parsley
• 1 tsp dried basil
• 1 tsp garlic flakes
• 1 tsp sea salt
• 1/2 cup grated parmesan cheese
• 1/2 cup dried breadcrumbs
• 1 green bell pepper, sliced very thin
• 1 small zucchini, sliced very thin
• 1/4 tsp ground pepper

Directions

1. Place potatoes in a large pot, cover with water, bring to a boil and cook 10-15 minutes or until soft. Drain and mash with milk and butter. Season with salt and pepper and set aside.

2. Preheat oven to 350 degrees. Heat 1/4 cup olive oil in dutch oven over medium heat. Add onion and saute 5 minutes until beginning to soften. Stir in tomatoes, eggplants, parlsey, basil, garlic flakes, and sea salt, season with pepper. Simmer 20 minutes or until veggies are soft. Remove from heat and stir in parmesan, breadcrumbs, and eggs. Spread potato mixture over the top, banking up sides a bit.

3. Heat remaining 2 Tbs oil in large skillet over medium heat. Add green bell pepper and zucchini and saute 7 minutes or until tender.

4. Fill center of mashed potatoes with sauteed bell pepper and zucchini and sprinkle with black pepper if desired. Bake 20 minutes or until heated.

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