Barbecued Eggplant And Lentils

• 6 cups cubed eggplant
• 1 tablespoon olive oil
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon lemon juice
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 2 garlic cloves, minced
• Cooking spray
• 2 cups chopped leek
• 2 cups diced carrot
• 2 cups no-salt-added tomato juice
• 1 tablespoon white wine vinegar
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 2 cups cooked lentils
• 1/2 cup dry breadcrumbs
• 1/2 cup (2 ounces) grated Parmesan cheese

1. Preheat oven to 375u0b0.
2. Combine first 7 ingredients in a large bowl; toss well to coat. Arrange eggplant mixture in a single layer on a baking sheet coated with cooking spray. Bake at 375u0b0 for 30 minutes.
3. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add leek and carrot; saute 5 minutes or until lightly browned. Add tomato juice, vinegar, honey, salt, and tomatoes; bring to a boil. Stir in lentils and eggplant mixture. Reduce heat; simmer 35 minutes or until thick.
4. Spoon 2 cups mixture into 4 individual gratin dishes coated with cooking spray. Combine breadcrumbs and cheese; sprinkle 1/4 cup breadcrumb mixture over each serving. Bake at 375u0b0 for 10 minutes or until browned.
5. Note: Recipe can be prepared in a 3-quart casserole dish, if desired.

eggplant, olive oil, soy sauce, lemon juice, paprika, oregano, garlic, cooking spray, leek, carrot, nosalt, white wine vinegar, honey, salt, salt, breadcrumbs, parmesan cheese

Taken from www.myrecipes.com/recipe/barbecued-eggplant-lentils (may not work)