Roasted Eggplant and Lentils

This is one of my favorite lentil dishes.
It is hearty and flavorful and makes an excellent vegetarian main dish.
You could make it a vegan dish by using soy cheese instead of mozzarella.

Ingredients:
2 medium eggplants, peeled and cubed
1 bell pepper, chopped
1 large onion, chopped
1 cup brown rice
1 cup lentils
5 cups vegetable broth (or water)
1 tablespoon dried oregano
2 tablespoons dried mint
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
1 1/2 cups shredded mozzarella cheese

Directions:
On an oiled cookie sheet, roast the eggplant, onion,
and bell pepper at 425 for about 30 minutes (turning at least once).
Meanwhile, bring the vegetable broth (or water) to a boil.
Add the seasonings, rice and lentils.
Cover and simmer for about 30 minutes, until tender.
It should still be a little soupy.
Stir vegetables, rice and lentils, and olive oil
together with 1 cup of mozzarella.
Spread into 9x13 pan and top with remaining cheese.
Bake at 425 for 30 minutes.