| | Directions | | Preheat oven to 425°. Mix eggplant, zucchini, peppers and onions in oil, add salt and pepper, and roast in pan for about 10 minutes. Turn oven down, to 350° and continue until vegetables are tender, about 30 minutes. Add in tomatoes and juices, lentils, thyme, parsley. Transfer to a baking dish (9 inch pan). Mix yogurt, eggs, paprika, and spread over the vegetable mixture. Crumble feta, and sprinkle over casserole dish. Bake 40 minutes. Put under broiler to brown top, or cook another ten minutes. Let stand for a few minutes before serving. |
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| Ingredients | | - |  | 2 eggplant, cut into thin slices of 1/2 inch thickness (medium) |
| - | | 2 onions, cut into thin sliced, then halved |
| - | | 5 tablespoons olive oil |
| - | | 1 can chopped tomatoes (14 to 15 oz 14 ounce can) |
| - | | 2 teaspoons fresh chopped parsley |
| - | | 2 eggs, beaten (large) |
| - | | 4 ounces feta cheese, crumbled |
| - | | 2 zucchini, cut into 1/2 thick slices |
| - | | 2 red peppers, seeded and cut into thin strips |
| - | | salt & pepper to taste |
| - | | 1 teaspoon dried thyme |
| - | | 1 can lentils, drained and rinsed off (15.5 ounce can) |
| - | | 1 1/4 cups Greek yogurt |
| - | | 1/4 teaspoon paprika |
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