Easy eggplant bake

Method

1. Preheat oven to 180°C.
2. Slice eggplant into 1cm thick rounds and spray with canola oil. Bake for 20 minutes or until golden.
3. In a large pan, fry mince until brown.
4. Add onion and cook until tender.
5. Add chopped vegetables to the pan, cook for 2 minutes.
6. Add canned tomatoes, tomato paste, and water. Simmer for 20 minutes.
7. Stir through the legumes, pepper and parsley.
8. Spread meat sauce on bottom of oven proof dish then top with eggplant rounds. Continue to layer, finishing with meat sauce.
9. Bake for 20 minutes.
10. Garnish with chopped parsley. 

Tip

Use chickpeas or kidney beans in place of lentils.