Not actual dish, but similar (click pic for Flickr source)
Kat’s Middle East Casserole
grated carrot (use a potato peeler for wider strips)
1/2 large onion, chopped
1 large tomato chopped
3 cloves garlic, minced
2 soy burgers, broken into pieces (use 3 if the burgers are small)
3/4 cup frozen hash browns, thawed
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup diced, tomatoes, drained
1 Tbsp. Worcestershire sauce
1/2 degorged* eggplant (aubergine), thinly sliced
1/2 cup grated old cheddar
Grease a 13×9 baking dish.
*To degorge eggplant, lay out slices on a baking sheet and sprinkle with coarse salt. Let stand for 15 minutes. Rinse off salt and pat dry. This will absorb the liquid in the eggplant. Fry the eggplant lightly in a small amount of olive oil.
Stir fry the carrot, onion, garlic and large tomato for about 4 minutes. Line the baking dish with the vegetable mixture. Combine soy burger pieces with hash browns, water, spices,drained tomatoes and Worcestershire sauce. Layer burger mixture on top of vegetables. Cover with eggplant slices. Sprinkle with cheese.
Bake in 375 degree oven for 45 minutes. Serves 4-6 people.