Ingredients

Ingredients (use vegan versions):

1 large eggplant
1 orange pepper and 1 green pepper
1 red onion, med
chopped chives
zucchini, med
2 tomatoes, med
vegan bread crumbs
vinegar (homemade flavor or balsimic)
garlic cloves (to taste. I LOVE garlic so I use about 8 cloves)
1 can fat-free spaghetti sauce
onion salt, oregano, other italian spices to taste
vegan soy cheese (optional)

Directions:

Basically, I slice the eggplant and place on a plate. Sprinkle with balsimic (sp?) vinegar (or homemade oregon or garlic vinegar) and micro wave for about 6-7 minutes to soften. Then I coat with vegan breadcrumbs (which I have mixed the spices in with). Place them in a large baking dish, and cover with chopped peppers, chives, sliced zucchini, sliced tomatoes, onions and garlic cloves. Then I pour the spag. sauce over the top and sprinkle with oregano and vegan cheese. Then I bake for about 1 hr. at 350 degrees.