Lentil Eggplant Casserole

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Lentil Eggplant Casserole

Source: Cooking with Natural Foods II

 

1 medium eggplant

2 medium onions, chopped

4 cloved garlic, minced

1 cup lentils soaked overnight in 4 cups water

1/2 cup rice, rinsed

4 medium tomatoes, chopped

3 tsp. salt

1 Tbsp. curry seasoning

 

Bake at 350 degrees for 1 1/2 hours or until rice and lentils are cooked.

 

 

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