Mung Al Zucchini Recipe

-    Slice eggplant, zucchini and 1 onion in large slices.
-    Place in greased baking tray (allow 3 slices of eggplant and zucchini,
      1 onion slice per person).
-    Place in the oven for 20 minutes at 210 degrees.
      Turning over half time.
-    Meanwhile boil yellow Mung Al lentils for 20 minutes in 500 ml water,
      add salt and turmeric power.
-    Whilst lentils are cooking, make the tomato sauce:
-    Chop tomato, garlic and onion finely.  Fry on high heat for 1 minute.
-    Add 300 ml water and let it simmer on low heat for about 5 minutes.       
      Sauce is now ready.
-    Once lentils have softened, drain and add butter. Cover with lid.
-    Remove vegetables from oven and assemble.
-    On a greased baking tray assemble 3 slices of eggplant forming a
      fan shape, place zucchini on top and onion at the bottom of the fan.
-    Slice vegan mozzarella and add on top, season with salt and pepper.
-    Put baking tray under the grill for 3 minutes or until cheese has melted.
-    Meanwhile re-heat tomato sauce if necessary.
-    Carefully place eggplant fan on serving place with large spatula.
-    Serve hot with Mung Al lentils and tomato sauce.

      Most vegetarian dishes can be low in fat and easy to prepare without    
      compromising good flavours.