Ingredients

• 2 dry coconuts
• 1 tablespoon cornstarch
• 2 sweet peppers or 4 seasoning peppers
• 4 firm ripe plantains
• 1 packet sliced tofu
• 4 large carrots
• ½ lb Salad beans (sliced and cooked)
• 6 bunches spinach
• 2 large eggplants
• 1 tablespoon margarine

Seasonings:

• 2 sweet peppers or 4 seasoning peppers
• 4 sprigs of parsley
• 2 sprigs chive
• 2 clove garlic
• 2 small onions

Method

Blend the coconuts and separate the milk, thicken the milk over low heat with cornstarch. Peel and slice the plantains. In Peel and slice the carrots and set aside. Wash the spinach, then steam.. Crush the eggplant into a pulp. Chop and sauté together the seasoning in one tablespoon of margarine. Mix together the sautéed seasonings, crushed eggplant and coconut milk.
In a large greased casserole, put one layer of sliced plantains, one layer of tofu, one layer of cooked vegetables, then cover these with some of mixture of eggplant and coconut milk. Repeat this process ending with a layer of plantain s and cover with a layer of grated cheese. Bake in a moderate oven for approximately twenty minutes

Tags: Plantain, Recipe, Vegetable Casserole