The Windkey and the Lamplighter

This recipe is from the Vegetarian cookbook we got from Borders. It’s
really good, but they totally lie about how long it takes to make.
I found that, without any lollygagging, it took about an hour before
everything went into the oven, so 105 minutes total. I bet you could
shave off a few minutes if you started cooking the eggplant while
doing the onions and garlic, but that requires using two frying pans.
I make this using one saucepan, one frying pan, one cutting board, and
one baking dish. (And an old cookie sheet, to catch drips when we
realized it was bubbling over in one corner)

    4 oz dry lentils
2.5 cups vegetable stock
bay leaf

Simmer the lentils in the stock, covered, with the bay leaf, for ~10
minutes or until tender but not mushy. Drain the stock, and keep hot
(i.e. leave the lid on but the fire off)

1 lb eggplant

Slice the eggplant. If you’re using italian eggplant, that’s all you
have to do. If you use the big ones, stack them in a strainer, rinse
and salt, then let sit 30 minutes to "remove the bitter juices". Rinse and pat dry before frying.

1 onion
1 clove garlic (or more, but I broke the garlic press on the second one)

Saute the onion and garlic in 1 tbsp oil, for 5 minutes.

14 oz can crushed tomato (we used fire roasted with basil)
2 tbsp tomato paste
1 can chickpeas ("garbanzo beans", says the can)
oregano, salt and pepper

Add the spices, tomato, tomato paste, and chickpeas to the lentil mixture.
Add the onion and garlic to the lentil mixture.
Cover and cook ~ 20 minutes (until the eggplant is done frying)

Meanwhile, fry the eggplant in batches in a small amount of oil. A
spritzer works well, since you can re-oil the pan between sets. Fry
3-4 minutes and then flip to get both sides sealed and a little
browned.

Alternate layers of eggplant slices and the other mixture until you run out.

5/4 cup yogurt
3 eggs
salt and pepper

Whisk together the yogurt, eggs, and salt/pepper, and pour over the top of the casserole.

cheddar cheese

Grate cheddar cheese (4 oz seems to be enough) generously over the top.
Bake 45 minutes at 350 degrees.
It may puff and spill juices over, so watch it or put a baking sheet underneath.