4 ounces lentils
2 c broth + 1/2 c water or 2 1/2 cups veggie stock
1 bay leaf
1 onion sliced
2 cloves garlic crushed
6 large mushrooms sliced
1/2 squash sliced
4 ounces split chickpeas
14 ounces chopped tomato
2 tsp herbs de provence
3/4 c cous cous
nutritional yeast if desired
preheat oven to 350
sprinkle eggplant slices with salt and place in a colander. place a weight on top for atleast 30 minutes in order to extract the bitter juices.
place the lentils and split chickpeas in a saucepan with the broth/water combo and bayleaf. simmer for about 20 minutes until tender.
heat oil and add onion and garlic for 5 minutes. add the onion and garlic to the saucepan with the lentil and split chickpeas then add the mushroom, squash, tomatoes, herbs and 3 tbsp water.add salt and pepper to taste. bring to a boil and simmer gently for 10 minutes.
put couscous in a microwave safe dish with laid. 3/4 c couscous 1 c water and microwave for 5 minutes.
fry the eggplant until it is brown on each side.
put couscous in the bottom of the casserole dish, pour lentil and split chickpea mixture over it, and cover it with a layer of eggplant.
sprinkle nutritional yeast over it if desired. bake for 40 minutes.