Place cabbage, oregano, water and a little salt and pepper in a deep saucepan and boil 2 minutes. Add lentils (and any other tasty extras you like), mix well and remove from heat.
Bring vegetable stock and garlic to the boil in a saucepan, add
Using a wet spoon, spread polenta over base and sides of the oiled dish. Add drained cabbage mixture and sprinkle with
Place bread in a food processor and grind to coarse crumbs. Add remaining cheese and blitz for a few seconds more. Sprinkle on top of eggplant, drizzle with a little more oil and
© 2003 Peter Gordon. All rights reserved.