Barbecued Eggplant and Lentils

Ingredients

• 28 ounce canned tomatoes whole undrained chopped canned
• 2 cups carrots diced
• 2 cups lentils cooked
• 0.5 cup breadcrumbs dry
• 6 cups eggplant cubed
• 2  garlic cloves minced
• 1 tablespoon honey 
• 2 cups leek chopped
• 1 tablespoon juice of lemon 
• 1 tablespoon soya sauce low-sodium
• 1 tablespoon olive oil 
• 1 teaspoon oregano dried
• 2 teaspoons paprika 
• 2 ounces parmesan cheese grated
• 0.3 teaspoon salt 
• 2 cups no-salt-added tomato juice 
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• casserole dish

Directions

1. Preheat oven to 37
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.
3. Bake at 375 for 30 minutes.
4. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
5. Add leek and carrot; saut 5 minutes or until lightly browned.
6. 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.
7. Spoon 2 cups mixture into 4 individual gratin dishes coated with cooking spray.
8. Combine breadcrumbs and cheese; sprinkle 1/4 cup breadcrumb mixture over each serving.
9. Bake at 375 for 10 minutes or until browned.
10. Note: Recipe can be prepared in a 3-quart casserole dish, if desired.