6 cups peeled, cubed potatoes
1/4 cup low-fat milk
2 tablespoons unsalted butter
1/4 cup plus 2 tbs olive oil, divided
1 medium onion, coarsely chopped (1 cup)
2 cans (15 ounces each) diced organic tomatoes, with liquid
2 large eggplants, peeled and chopped (1 1/2 lbs)
1 tablespoon parsley
1 teaspoon basil
1 teaspoon garlic flakes
1 teaspoon sea salt
1/2 cup grated Parmesan cheese
1/2 cup dried bread crumbs
2 large eggs, beaten
1 green pepper, sliced very thin
1 small zucchini, sliced very thin
1/8 teaspoon ground black pepper
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.
Preheat oven to 350 degrees.
Heat 1/4 cup olive oil in Dutch oven over medium heat. Add onion, and sauté 5 minutes, or until beginning to soften. Stir in tomatoes, eggplants, parsley, basil, garlic flakes, 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.
Heat remaining 2 tablespoons oil in large skillet over medium heat. Add green bell pepper and zucchini, and sauté 7 to 10 minutes, or until just tender.
Fill center of mashed potatoes with sautéed 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.)