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1 large onion, chopped
4 cloves garlic, minced
1 large eggplant (about 18 ounces) cut into quarters lengthwise and sliced into 1/4-inch wedges
1/4 cup water
2 teaspoons oregano
1 teaspoon dried basil
1/2 teaspoon thyme
1 15-ounce can lentils, rinsed (or 1 1/2 cups cooked lentils)
ground black pepper, to taste
1/4 teaspoon hot smoked paprika or cayenne pepper, optional
1 cup tomato puree or crushed tomatoes
1/3 cup unsweetened non-dairy yogurt
1 cup fresh basil, minced
“Almond Parmesan,” see below
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1st Keep
 Outdoorgrrl
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