Eggplant, Mozzarella and Cheddar Hot Pot

• 4 large white potatoes, peeled
• 2 - 3 tablespoons olive oil
• 1 medium eggplant (about 9 inches long) in 1/4 inch rounds
• 1 large onion in 1/4 inch slices
• 1 cup plum tomatoes (one 10 ounce can)
• 2 cups cooked chick peas (one 15 ounce can)
• 2 tablespoons green lentils
• 2 garlic cloves, peeled and crushed
• 2 tablespoons parsley, chopped
• Freshly milled black pepper to taste
• 1 ounce mozzarella cheese, grated
• 1 ounce cheddar cheese, grated
• boiling water as needed

METHOD

Slice potatoes in 1/4 inch rounds. Place in saucepan of cold, salted water. Bring to the boil and cook until beginning to soften. Drain and set aside.

Heat 2 tablespoons oil in frying pan. When warm, gently sauté the eggplant until it begins to brown. Turn and repeat on other side. As each piece is done, remove to paper towel.

When eggplant is finished, stir onion in frying pan. (Add additional oil only if necessary.) Cook until softened, but not browned.

Stir in tomatoes, chick peas, lentils, garlic, parsley and black pepper. Cook over medium heat for 40 - 45 minutes, or until lentils are tender. Add boiling water if necessary to prevent drying.

Mix grated cheeses together. Add one tablespoon boiling water or the whey from fresh mozzarella to make a paste.

Preheat oven to 400°F.

When sauce is finished, spoon 1/3 of the sauce over the bottom of an ovenproof casserole with a lid. Cover with 1/2 the eggplant and add another 1/3 sauce. Layer on remaining eggplant.

Spread 1/3 of cheese mixture onto eggplant. Add 1/2 the potatoes, another 1/3 cheese and then remaining potatoes. Finish with last 1/3 cheese.

Cover and bake in middle of oven at 400°F for 30 minutes. Remove lid and bake 10 additional minutes to brown and bubble.

Serves: 4 - 6

recipe from www.inmamaskitchen.com

Contributor: Isobel Lane

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