Unemployed Shepherd's Pie

SERVES 8

The inside-out technique of putting the green vegetables on top of the casserole instead of inside adds color to the dish and pick up crunchiness as they bake.

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, coarsely chopped (1 cup) 2 Garlic cloves 2 15-oz. cans diced organic tomatoes with liquid 2 large eggplants, peeled and chopped (1 1/2 lb.) 1 tsp. Basil 1 tsp. sea salt 1/2 cup grated Parmesan cheese 1/2 cup dried breadcrumbs 2 large eggs, beaten 1 green bell pepper, sliced very thin 1 small zucchini, sliced very thin 1/8 tsp. ground black pepper, optional

1. Place potatoes in large pot, cover with water, bring to a boil, and cook 10 to 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]F. Heat 1/4 cup olive oil in Dutch oven over medium heat. Add onion, and saute 5 minutes, or until beginning to soften. Stir in tomatoes, eggplants, parsley, basil, garlic cloves (too taste ), and sea salt; season with pepper. Simmer 20 minutes, or until vegetables are soft. Remove from heat, and stir in Parmesan cheese, breadcrumbs, and eggs. Spread potato mixture over 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 to 10 minutes, or until just 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 through. (Baking will take less time if mashed potatoes are hot at time of assembly.)

This recipie courtesy of Robin Slick, mother to 2/3rds of Adrian Belew's Power trio.