Ingredients: 

1kg pumpkin, sliced into 1cm rounds

1 large eggplant or 2 zucchini - Cut into 1cm rounds if using eggplant or 1cm strips for zucchini

100gm olives

1 jar (375gm) pasta sauce

1 can of lentils (rinsed well)

100gm sun dried tomatoes in oil

small bunch of fresh basil

750gm tomatoes 

Method:

Roast the vegetables at 180C until nice and brown, turn once. Takes about 30 minutes. Save a couple of tomatoes for later. 

Process olives, sun dried tomatoes including their oil & pasta sauce into a blender with the basil.

Process in short bursts so you don't blend it down too much. Keep it chunky!

Spread a little on the bottom of a deep square dish.

Now layer... pumpkin, sauce, zucchini, sauce, lentils, tomatoes, sauce & top it off with a few slices of tomatoes. 

Bake at 180 degrees celsius for 20 minutes. Let it sit for a few minutes before serving. 

Garnish with a piece of basil.

Serve with bread or salad but to be honest - its so good & filing you can just serve it on its own.

    Serves 4 to 6

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