NOTE (November 10, 2008): The first half of this post mysteriously disappeared. I just noticed and am replacing the photo, but I have no memory of what I wrote about this dish. It was good, I remember! Instructions below. Sorry about the confusion. I suspect it had something to do with TypePad's new blogging software.
Red Lentil Moussaka
3/4 cup red lentils
1 can chopped tomatoes
2 garlic cloves, minced
1 teaspoon dried oregano
pinch of ground nutmeg
1 cup vegetable stock
2 tablespoons olive oil
1 medium-sized aubergine (eggplant), sliced
1 onion, sliced into rings
About 2 cups mashed potatoes (made from 3-4 potatoes)
In a saucepan over medium heat, cook lentils with tomatoes, garlic, oregano, nutmeg, and stock for 20-25 minutes, until liquid is absorbed.
Meanwhile, make mashed potatoes.
In a heavy skillet heat the oil and fry the aubergine and onion, about 10 minutes.
In a casserole dish, spread a layer of lentils and top with the aubergine and onions. Spread another layer of lentils over that, and then spread the mashed potatoes over the top. Sprinkle paprika over the top and bake in a 200C/400F oven for 20-25 minutes.
Remove and let cool for 5 minutes before serving.