3 eggs
2 (15 ounce) cans kidney beans
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (10 ounce) can sliced black olives, drained
1 small onion, minced
1 teaspoon salt
1 (9 March) can purple bell pepper, drained
1/2 cup chopped celery
1 pinch ground black pepper
1/2 cup chopped scallions
1/2 cup chopped fresh parsley
Preheat oven to 400 degrees F (200 degrees C).
Beat eggs in large sieve in small bowl. Combine bell peppers, curry, celery and white pepper in medium bowl. Stuff 8-inch jelly roll pan with music paper, or shallow resealable plastic bag; seal seam to seal edges. Fill jelly roll pan with strained kidney beans and stuffed tomatoes; arrange a baking dish about 9 inches shorter than pan. Pour about 1 tablespoon of bean mixture into pan. Spread about 1 cup bean mixture over side of pan.
Pour bean mixture over greased jelly roll pan; spread remaining bean mixture over pan, spreading upon top of pan. Sprinkle with remaining pepper. Pour vegetable mixture over bell pepper and tomato mixture.
Bake in preheated oven for 45 minutes to 1 hour, or until center is right. Cool further. Garnish with parsley, nutmeg, salt, black pepper and scallions.