Vegetable Moussaka

• 2 medium eggplants, about 1 lb 8 oz (70g), cut into 1/2 in (13mm) slices
• 2 zucchini, cut into 1/2 in (13mm) slices
• 2 onions, cut into 1/2 in (13mm) half-moons
• 2 red bell peppers, seeded and cut into 1/2 in (13mm) wide strips
• 4 tbsp olive oil
• Salt and freshly ground black pepper
• 2 garlic cloves, chopped
• 1 tbsp chopped thyme
• One 14.5 oz (411g) can chopped tomatoes
• One 15 oz (420g) can lentils, drained and rinsed
• 2 tbsp chopped parsley
• 1 1/4 cups Greek-style yogurt
• 2 large eggs, lightly beaten
• Pinch of paprika
• 3 oz (85g) feta cheese, crumbled
• 2 tbsp sesame seeds

1. Preheat the oven to 425F (220C).
2. Toss the eggplant, zucchini, onions, and red peppers in a roasting pan.
3. Drizzle with the oil and toss.
4. Season with salt and pepper.
5. Roast for 10 minutes.
6. Stir in the garlic and thyme.
7. Continue roasting for 3035 minutes, or until the vegetables are tender.
8. Reduce the temperature to 350F (180C).
9. Stir the tomatoes with their juices, the lentils, and the parsley into the roasted vegetables and season with salt and pepper as needed.
10. Transfer the vegetables to a 9in (23cm) square baking dish.
11. Beat the yogurt, eggs, and paprika together and season lightly with salt and pepper (keeping in mind that the feta cheese is very salty).
12. Spread over the vegetables and sprinkle with the feta.
13. Place on a baking sheet and bake for 40 minutes.
14. Sprinkle with the sesame seeds and bake for 10 minutes more, or until the top is golden brown.
15. Let stand 5 minutes, then serve hot (or cool and serve at room temperature).

eggplants, zucchini, onions, red bell peppers, olive oil, salt, garlic, thyme, tomatoes, lentils, parsley, yogurt, eggs, paprika, feta cheese, sesame seeds

Taken from www.cookstr.com/recipes/vegetable-moussaka (may not work)