Baked Eggplant With Lentils and Tomatoes

Roasting the eggplant imparts a wonderful flavor to this rich and robust vegetarian casserole. The ingredients are then simmered for 30 minutes before topping with cheese and baked until bubbly hot.


1 1/2 pounds eggplant, cut into 1-inch cubes

3 tablespoons olive oil, divided

1 tablespoon lemon juice

2 teaspoons paprika

1 teaspoon dried oregano

2 cloves garlic, minced

1 leek, halved lengthwise, rinsed and thinly sliced

3 large carrots, diced

2 cups tomato juice

1 tablespoon red wine vinegar


2 (14.5 ounce) cans diced tomatoes

3/4 cup dried lentils, cooked according to package directions and drained

1/2 cup cheddar cheese, grated

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Preheat oven to 375°. Coat a 3-quart casserole dish with non-stick cooking spray.
Place eggplant cubes in a large bowl. In a small bowl whisk together 2 tablespoons olive oil, lemon juice, paprika, oregano and garlic. Pour over eggplant and toss to coat. Arrange eggplant in a single layer on a large baking sheet that has been coated with non-stick cooking spray. Bake for 30 minutes.
In a large skillet heat remaining 1 tablespoon of olive oil. Add leeks and carrots. Sauté 5 minutes or until leeks begin to brown. Stir in tomato juice, vinegar, honey and tomatoes. Bring to a boil, reduce heat and stir in cooked lentils and baked eggplant cubes. Simmer 30 minutes. Spoon mixture into prepared casserole dish. Sprinkle cheese on top. Bake 10 minutes or until cheese is melted.