Roasted Eggplant And Lentils

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 medium eggplants, peeled and cubed
• 1 bell pepper, chopped
• 1 large onion, chopped
• 1 cup brown rice
• 1 cup lentils
• 5 cups vegetable broth (or water)
• 1 tablespoon dried oregano
• 2 tablespoons dried mint
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 1/2 cups shredded mozzarella cheese

Recipe

• 1 on an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once).
• 2 meanwhile, bring the vegetable broth (or water) to a boil. add the seasonings, rice and lentils. cover and simmer for about 30 minutes, until tender. it should still be a little soupy.
• 3 stir vegetables, rice and lentils, and olive oil together with 1 cup of mozzarella.
• 4 spread into 9x13 pan and top with remaining cheese.
• 5 bake at 425 for 30 minutes.