1 large eggplant
2 medium potatoes
1 small onion, chopped
2 garlic cloves, minced
1/2 cup dried lentils, rinsed
1/2 cup chopped fresh tomato (about 1 small tomato)
1/4 cup tomato sauce
1 cup diced portobello mushrooms
1 1/2 cup boiling water or veggie broth
1/2 cup packed fresh spinach
1/4 cup chopped parsley
1 tsp cumin
1/2 tsp paprika
1/4 tsp coriander powder
1/4 tsp cinnamon
Salt and pepper, to taste
1 1/2 Tbsp coconut oil
1/2 cup whole wheat flour
1 1/2 cup almond milk
1 1/2 Tbsp ground flax seed
1/4 tsp nutmeg
Salt and pepper, to taste