Part I:
2 large potatoes
1 T butter
salt and pepper to taste
1/2 cup yogurt
1/2 cup freshly-minced chives
1/2 cup freshly-minced parsley

Part II:
1 1/2 T butter
1 1/2 cups chopped onion
1 large clove garlic, crushed
1 t salt
black pepper
1 stalk finely-minced celery
12 oz chopped mushrooms
1 1-lb eggplant, in small cubes
1 green bell pepper, minced
1/4 t thyme
1/2 t each of basil & oregano
1 cup raw (fresh or frozen) peas
1/2 cup packed grated cheddar
3 T wheat germ
1 T cider vinegar

1. Cook the potatoes (in their skins) in boiling water, until soft. Drain and mash with all ingredients from “I”. Set aside.
2. In a large, heavy skillet, saute the onions and garlic in 1 1/2 T of butter, with salt and pepper, until the onions are soft. (5-8 minutes).
3. Add the celery, mushrooms, and eggplant. Cook over low heat, stirring occasionally. When the eggplant is cooked through (and this will happen more quickly if you cover the skillet between stirrings), add green pepper, herbs, and peas. Continue cooking about 5 minutes longer.
4. Remove from heat; toss with cheese, wheat germ, and vinegar. Spread this mixture in your buttered deep-dish casserole. Spread the mashed potatoes on top, as a crust. Optional: Sprinkle extra cheese plus some paprika on top. Bake, uncovered, 35 minutes.