Couscous and Vegetable Bake
Ingredients
- 3 large eggplant, thinly sliced lengthways
- 4 zucchini, thinly sliced lengthways
- 400g butternut pumpkin, cut into 3mm-thick slices
- 1 can diced tomatoes and onions
- 400g can lentils, drained, rinsed
- 1/2 cup uncooked couscous
- 250g mozzarella cheese, sliced into rounds
Method
- Preheat oven to 180°C. Grease baking dish with cooking spray.
- Combine tomato and lentils in a bowl. Season with salt and pepper.
- Arrange one layer of butternut in the baking dish, followed by a layer of zucchini and a layer of eggplant. Pour enough of the tomato mixture to cover the vegetables.
- Repeat the previous step until the last layer of tomato mixture.
- Arrange cheese on top and cover with foil.
- Bake for 50 minutes covered, then 10 minutes uncovered or until the cheese starts browning.