Couscous and vegetable bake

Method

• 1
  Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 21cm x 21cm baking dish.
• 2
  Heat a chargrill or non-stick frying pan over medium-high heat. Spray eggplant with oil. Cook, in batches, for 3 to 4 minutes each side or until browned and tender. Place on a plate. Spray zucchini with oil. Cook, in batches, for 2 to 3 minutes each side or until browned and tender. Place on a plate.
• 3
  Combine tomato and lentils in a bowl. Season with salt and pepper.
• 4
  Place one-third eggplant, in a single layer, in prepared dish. Top with one- third zucchini. Arrange half the pumpkin, in a single layer, over zucchini. Sprinkle over half the couscous. Dollop one-third tomato mixture over couscous. Repeat layers once. Arrange remaining eggplant, in a single layer, over tomato mixture. Top with remaining zucchini. Spread with remaining sauce. Arrange cheese over tomato mixture. Cover with foil.
• 5
  Bake for 30 minutes. Remove foil. Bake for 30 to 40 minutes or until cheese is melted and golden. Stand for 10 minutes. Serve.