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1
Cook potatoes and garlic in boiling salted water 10 minutes, or until soft.
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2
Drain, and reserve liquid.
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3
Mash with 1/4 cup olive oil and 2 cups cooking liquid.
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4
Season with salt and pepper.
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5
Heat 2 Tbs.
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6
olive oil in saucepan over medium heat.
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7
Add onion and oregano, and saute 5 minutes.
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8
Add tomatoes, lentils, bay leaf, cinnamon stick, and 3 cups potato cooking liquid.
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9
Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender.
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10
Remove bay leaf and cinnamon, and puree lentils in food processor until chunky.
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11
Season with salt and pepper.
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12
Place eggplant slices on paper-towel-lined baking sheet, and sprinkle with salt.
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13
Let stand 30 minutes.
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14
Rinse, and pat dry.
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15
Preheat oven to 350 F. Coat deep 13- x 9-inch baking dish with cooking spray.
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16
Spoon 1 1/2 cups lentil mixture into bottom.
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17
Top with eggplant, followed by zucchini and tomatoes.
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18
Spoon 2 cups lentil mixture over top.
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19
Spread half of potatoes over lentil mixture.
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20
Top with remaining eggplant, and lentil mixture.
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21
Spread remaining potatoes over top, making sure to cover completely.
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22
Bake 1 1/2 hours, or until top is browned.
