Eggplant & Mushroom Tepsi

1

Preheat the oven to 475 F.

2

In a large pyrex or casserole dish, layer slices of onions, potatoes, mushrooms, eggplants, and tomatoes; in that order.

3

In a bowl, mix crushed tomatoes, broth, garlic, lemon juice, olive oil and seasoning (cumin, dried lime, turmeric, salt and pepper) into a sauce.

4

Evenly pour the sauce over the baking dish.

5

Place the baking dish into the oven and let it bake for 45 minutes. For a thicker sauce, bake in the oven upto an additional 15 minutes longer.

6

Garnish with basil or any fresh herbs, salt and pepper to taste.

7

Serve with your choice of rice, spaghetti squash, quinoa, pearl couscous, or a flat bread of your choice and a side salad. Pairs deliciously well with labneh or greek style yogurt.

8

Meat Based Substitutions: replace mushrooms with ground beef (meatballs or small kabobs, wrapped in eggplant) or cubed size pieces of chicken breast. Note: for this option, cook for an additional 30 mins at 450 F. Plant Based Protein Substitutions: 1 cup of chickpeas or any beans/legumes of your choice (pre-soaked and cooked) or 1 cup/block of partially cooked tempeh.