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2 eggplant, cut into ½ cm slices lengthways

3 tbsp olive oil

140g ready to use quinoa

1 stalk celery, finely chopped

1 carrot, finely chopped

1 tbsp garlic infused oil

300g cooked pumpkin

400g can chopped tomatoes

½ small pack basil leaves

125g ball of mozzarella, torn



Heat oven to 220C/200C fan/gas 7. Brush both sides of the eggplant slices with 2 tbsp of the oil, lay on baking sheets, season and bake for 15-20 mins until tender, turning once. Cook the lentils following pack instructions.

Heat the remaining oil in a large frying pan. Tip in the chopped vegetables and cook until soft. Stir though the pumpkin and the tomatoes, plus ½ can of water. Simmer for 10-15 mins until the sauce has thickened. Stir in the quinoa, basil and seasoning.

Spoon a layer of quinoa into a small baking dish. Top with eggplant slices and repeat, finishing with a layer of eggplant. Scatter with mozzarella and bake for a further 15 mins until the cheese is golden and bubbling.

Recipe adapted from: Good Food

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