- Step 1
Heat oil in a saucepan over medium-high heat. Add onion, carrot and celery. Cook for 5 minutes or until softened. Add garlic, cinnamon, allspice, cumin and chilli. Cook for 1 minute or until fragrant. Add lentils, chickpeas, tomato and sugar. Bring to a simmer. Reduce heat to medium. Simmer for 5 minutes or until slightly thickened.
- Step 2
Meanwhile, heat a large frying pan over medium-high heat. Spray both sides of eggplant rounds with oil. Cook for 2 to 3 minutes each side or until golden and tender. Transfer to a plate.
- Step 3
Preheat oven to 180C/160C fan-forced. Grease a 12-cup-capacity baking dish.
- Step 4
Arrange 1/3 of the eggplant rounds, in a single layer, over base of prepared dish. Spread 1/2 the lentil mixture over eggplant. Repeat layers with remaining eggplant and lentil mixture, finishing with eggplant. Spread yoghurt over eggplant. Combine pine nuts and cheese in a bowl. Sprinkle over yoghurt. Cover with foil. Bake for 20 minutes. Remove foil. Bake for a further 10 to 15 minutes or until golden and bubbling around the edges. Stand for 10 minutes. Serve.
You can use a 410g can of diced tomatoes instead. Simply add 1 tablespoon tomato paste to the mixture at the same time.