3 medium potatoes, sliced

2 medium zucchinis, sliced

2 large eggplants, sliced

1/4 cup olive oil (plus more for roasting)

1 large onion, diced

4 garlic cloves, minced

1 cup cooked lentils

1 can (15 oz) black beans, drained and rinsed

1 can (28 oz) crushed tomatoes

1 teaspoon sugar

2 teaspoons dried oregano

1 teaspoon dried basil

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 tablespoon vegetable stock paste

Salt and pepper to taste

Optional garnishes: fresh tomato slices, fresh parsley, vegan feta, vegan tzatziki

Cook Mode Prevent your screen from going dark

Preheat oven to 400°F (200°C). Place sliced potatoes, zucchini, and eggplant on parchment-lined trays. Drizzle with olive oil, season with salt, pepper, and oregano. Roast until potatoes are soft, zucchini has released moisture, and eggplant is golden and tender.
Meanwhile, heat olive oil in a pot. Sauté onions and garlic until soft. Stir in oregano, basil, stock paste, cinnamon, and cloves. Add lentils, black beans, crushed tomatoes, and sugar. Simmer covered for 20 minutes until thickened.
Assemble in a casserole dish: layer potatoes, zucchini, eggplant, lentil-bean sauce, and tomato slices. Repeat as desired.
Bake for 20–25 minutes, then allow to rest 15 minutes before serving. Garnish with parsley, vegan feta, or tzatziki.

Roast or salt vegetables first to avoid excess moisture in the dish.

The lentil-bean sauce can be made a day in advance.

Add a vegan béchamel topping for a richer version.

This dish freezes well reheat in the oven for best results.

Let rest before serving to help layers set and flavors meld.