VEGETABLE MOUSSAKA This is a really flavorful main-course dish. It can be served with warm fresh bread for a hearty, satisfying meal. 1 pound eggplant, sliced 4 ounces whole green lentils 2 1/2 cups vegetable stock 1 bay leaf 3 tablespoons olive oil 1 onion, sliced 1 garlic clove, crushed 8 ounces mushrooms, sliced 14-ounce can chickpeas, rinsed and drained 14-ounce can chopped tomatoes 2 tablespoons tomato paste 2 teaspoons dried herbes de Provence 1 1/4 cups plain yogurt 3 eggs 1/2 cup grated aged Cheddar cheese Salt and freshly ground black pepper Sprigs of fresh flat-leaf parsley, to garnish

Sprinkle the eggplant slices with salt and place in a colander. Cover and place a weight on top. Let sit for at least 30 minutes, to allow the bitter juices to be extracted.

Meanwhile, place the lentils, stock and bay leaf in a saucepan, cover, bring to a boil and simmer for about 20 minutes, until the lentils are just tender but not mushy. Drain thoroughly and keep warm.

Heat 1 tablespoon of the oil in a large saucepan, add the onion and garlic and cook, stirring, for 5 minutes. Stir in the lentils, mushrooms, chickpeas, tomatoes, tomato paste, herbs and 3 tablespoons water. Bring to a boil, cover and simmer gently for 10 minutes, stirring occasionally.

Preheat the oven to 350°F. Rinse the eggplant slices, drain and pat dry. Heat the remaining oil in a a frying pan and cook the slices in batches for 3-4 minutes, turning once so both sides are browned.

Season the lentil mixture with salt and pepper. Arrange a layer of eggplant slices in the bottom of a large, shallow, ovenproof dish or roasting pan, then spoon a layer of the lentil mixture on top. Continue the layers until all the eggplant slices and lentil mixture are used up.

Beat the yogurt, eggs and salt and pepper together and pour the mixture over the vegetables. Sprinkle generously with the grated Cheddar cheese and bake for about 45 minutes, until the topping is golden brown and bubbling. Serve immediately, garnished with the flat-leaf parsley.

Serves 6.

VARIATION: Sliced and sautéed zucchini or potatoes can be used instead of the eggplant in this dish.

[Best-Ever Vegetarian, Linda Fraser]