NeekNeek's Vegetable Moussaka

Step 1: Prepare the eggplant well in advance; cut into think to medium slices and arrange them in a colander. You will probably find it necessary to overlap the slices or place one on top of another. Sprinkle each layer liberally with salt. Cover and place a weight or a plate on top. Leave for at least 30 minutes, to allow the bitter juices to be extracted.

Step 2: Meanwhile, place the lentils, stock and bay leaf in a pan, cover, bring to the boil and simmer for about 20 minutes, or until the lentils are just tender but not mushy. Drain thoroughly and keep warm.

Step 3: Heat 1 tablespoon of the oil in a large pan, add the onion and garlic and cook for 5 minutes, stirring. Stir in the lentils, sliced mushrooms, chickpeas, chopped tomatoes, tomato puree, herbs and 3 tablespoons water. Bring to the boil, cover and simmer gently for 10 minutes.

Step 4: Preheat the oven to 180-degrees Fahrenheit. Rinse the eggplant slices, drain and pat dry. Heat the remaining oil in a frying pan and fry the slices in batches.

Step 5: Season the lentil mixture with salt and freshly grund black pepper. Layer the eggplant slices and lentil mixture alternately in a shallow ovenproof dish or roasting pan, starting with the eggplants. Continue the layers until all the eggplant slices and lentil mixture are used up.

Step 6: Beat the yogurt and eggs together well, and add salt and freshly ground black pepper.

Step 7: Pour the mixture over the eggplant and lentils. Sprinkle generously with the grated cheese and bake for about 45 minutes, or until the topping is golden brown and bubbling.

Step 8: Serve immediately, garnished with the sprigs of flat leaf parsley and accompanied by a fresh green or mixed salad, if you like.

Variation: Slices of zucchini or potatoes can be used instead of the eggplant in this dish. Simply slice them thinly and saute them, taking care not to break the slices.