Lentil Moussaka by Jayada Radhika

This particular moussaka is adapted from Margret Fulton's Book of Vegetarian Cooking.

Lentil Moussaka

2/3 cup oil (I used olive oil for the lentils and instead of oil I used butter for the eggplant.)
few pinches hing
1 cup finely shredded cabbage
1/2 cup red and green peppers 
4 celery sticks
1x400g can tomatoes
1 1/4 cups green lentils
2 tbsp soya sauce (I used Braggs)
1/4 tsp pepper
salt
4 cups water
500g eggplant 

Topping

2/3 cup yoghurt
2 tbsp grated Parmesan cheese

Heat 1 tbsp oil in pot, add hing and cabbage. Cook 'til cabbage has just softened then add peppers and cook another min or two. Add celery, tomatoes with their juice, lentils, soya sauce, water and salt and pepper to taste. Break tomatoes up a bit with a wooden spoon. Cover and simmer for 50 mins, until cooked.

Meanwhile, slice the eggplant, sprinkle with salt and leave in a colander for 1 hour. Drain and pat dry with kitchen paper (I used a tea towel).

Heat some of the remaing oil in a frying pan, add the eggplant in batches and cook on both sides 'til golden; adding more oil as required. Drain on kitchen paper.

Cover the baseof a shallow oven proof dish (I greased it first) with some of the lentil mixture and arrange a layer of eggplant slices on top. Repeat the layers, finishing with the eggplant.

Mix the yoghurt with salt and pepper to taste, and pour over the eggplant in an even layer. Top with the cheese and bake in a preheated moderate oven, 350F (180C), for 30-40 mins, until golden.

Offer and Enjoy! Let me know how it turns out!