Eggplant and Lentil Casserole

Ingredients

• Olive oil
• 1 brown onion
• 3 cloves garlic
• a generous pinch of mixed dried herbs
• 1 large or 2 small eggplants, chopped
• 1 zucchini
• 1 bunch silverbeet
• 1 tin lentils
• 1 tbsp tomato paste
• 1 tin tomatoes
• dash of red wine (optional)
• 1 cup vegetable stock
• 350g of Ricotta
• 2 eggs
• 1 ball of mozzerella
• Salt and Pepper to taste, fresh basil or parsley to garnish

1. Preheat oven to 180°C
2. Chop the onion and garlic. Chop the eggplant in 1 - 2 cm pieces. Pour a glug of olive oil in  large casserole dish on the stove top and turn heat to medium,.
3.  Pop in 2 of the garlic cloves and saute for 30 seconds. Add the eggplant and stir to coat in oil. Add 2/3 cup of stock. Cover with lid and let simmer, stirring occasionally.
4. When the eggplant has reduced by 2/3 scrape off the bottom of the pan and remove. Add the onion and brown, adding a pinch of salt and the herbs after a few minutes with a little bit of the the stock. Add in the other garlic clove, tomato paste, the tin of tomatoes, the wine. Let it simmer a little, add in the zucchini, and silverbeet. Simmer and stir for about 7 minutes until the silverbeet has completely wilted and cooked, add in the lentils and return the eggplant back to the pot. Mix up and cook through.
5. Meanwhile beat the eggs into the ricotta cheese, and tear up the mozzarella. You can start adding bits of the mozzarella to the casserole dish and stir through. When the whole mixture is bubbly, take off heat and sprinkle some mozzarella over the top, covered by a thick layer of the Ricotta mixture, add remaining mozzarella to the top.
6. Pop in the oven for 30 minutes.  Season to taste and garnish with fresh herbs. Your casserole is ready to serve.