vegetarian moussaka

Ingredients

•        1 eggplant, thinly sliced
•        2 large onions, sliced
•        2 cloves of garlic, chopped
•        1 red capsicum, sliced
•        400g tin diced tomatoes
•        150 ml white wine
•        2 tbs tomato paste
•        400g tin beans (whatever you prefer or have on hand, I used a 4 bean mix)
•        400g tin brown lentils, rinsed
•        2 teaspoons dried Italian herbs
•        300g natural yoghurt
•        2 medium eggs
•        Grated cheese (parmesan would be best, but I didn’t have any so I just used some light tasty)

Method

1. Cook eggplant in boiling water for 2 minutes, drain and set aside on absorbent paper to dry.
2. Spray a saucepan with olive oil and heat over a medium heat. Cook onion, garlic, capsicum till soft then add tomatoes, wine, tomato paste, beans, lentils and herbs, stir.
3. Bring to the boil over a high heat, reduce to low, cover and simmer for 10 minutes.
4. Preheat oven to 180C. Spoon half of the bean mixture into a shallow ovenproof dish, cover with half of the eggplant. Spoon over the rest of the beans and cover with the remaining eggplant. Mix the yoghurt and eggs together and pour over the eggplant then sprinkle with cheese and bake in the oven for 40 minutes or until the cheese in brown.

For single servings follow steps 1 through 3 then:

1. Preheat oven to 180C, line a 6 hole muffin pan with papers, place a heaped dessert spoon of bean mixture in each case. Place a slice of eggplant on top of each then mix the yoghurt with the eggs and place a level dessert spoon on top of each individual portion and sprinkle with cheese.
2. Bake for 10 to 20 minutes until cheese is brown.
3. Let cool on bench for a few minutes, then place whole tray in freezer. When firm, remove from tray and store in freezer.
4. With the remaining mixtures and eggplant follow step 4 above.