This is a perfect recipe to use when entertaining. It is easy to cook, tastes great and can be prepared in advance. On the plate it looks professional. The two greens (peas and peppers) and two grays (eggplant and mushrooms) sit well against the golden yellow of the mashed potato. I added 2 heaped tsp of dried "crushed chilli peppers" which gave the dish a zing. Cooking eggplant has been mystery to me - do you salt it? Do you press it? When is it done? Here I precooked the cubed eggplant by microwaving in a lidded Pyrex dish for 6 min then drained and rinsed in cold water to remove any bitter juices. Worked well.
WE made this for supper the other night and my children raved over it, I think we will have it again tonight! Like some of the other reviews, we added and subtracted vegtables to fit what was on hand in the fridge and garden! That is what makes this recipe so handy to have around, and it is much healthier than the sheprds pie i grew up with, you know, the veggie soup kind.
It was very good, I did however, add quite a bit of spices and diced up a red pepper.
This recipe needs to include some sliced carrots. I think they can be substituted for some of the peas, but they are definately something that needs to be added to break up the color a bit. About 1/2 cup should do.