Roasted Eggplant And Lentils

• 2 medium eggplants, peeled and cubed
• 1 bell pepper, chopped
• 1 large onion, chopped
• 1 cup brown rice
• 1 cup lentils
• 5 cups vegetable broth (or water)
• 1 tablespoon dried oregano
• 2 tablespoons dried mint
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 1/2 cups shredded mozzarella cheese

1. On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once).
2. Meanwhile, bring the vegetable broth (or water) to a boil. Add the seasonings, rice and lentils. Cover and simmer for about 30 minutes, until tender. It should still be a little soupy.
3. Stir vegetables, rice and lentils, and olive oil together with 1 cup of mozzarella.
4. Spread into 9x13 pan and top with remaining cheese.
5. Bake at 425 for 30 minutes.

eggplants, bell pepper, onion, brown rice, lentils, vegetable broth, oregano, mint, black pepper, salt, olive oil, mozzarella cheese

Taken from www.food.com/recipe/roasted-eggplant-and-lentils-410015 (may not work)