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Tomato & Eggplant Pasta Casserole
Recipe:
Ingredients
6 cups Crushed Tomatoes
2 cups Lentils (cooked, drained and rinsed)
1/2 cup Water
1/4 cup Extra Virgin Olive Oil
1 cup Basil Leaves (chopped)
2 tbsps Oregano
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
2 tsps Sea Salt
1 tsp Black Pepper
5 cups Brown Rice Penne (dry)
1 Eggplant (large, sliced into 1/2 inch thick
rounds)
Directions
1. Preheat oven to 450ºF (232ºC).
2. In a large bowl, mix together the crushed tomatoes, lentils, water, olive oil, basil,
oregano, garlic powder, onion powder, salt, pepper and dry penne. Stir well to mix, then transfer into the casserole dish. Line the top with a layer of eggplant rounds. Bake in the oven for 40 to 45 minutes. The eggplant should be roasted and golden brown (if it starts to burn, set a piece of foil on top).
3. Remove from oven and let cool for 5 minutes before serving. Enjoy!
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