3 c. cooked lentils
1 lg. eggplant, unpeeled
1 onion
1 green pepper
1/4 c. picante
1 c. tomato sauce
1 tsp. garlic
5 mushrooms

Saute garlic, onion, pepper and eggplant in oil; add water, cover and simmer until tender. Mix all other ingredients together in casserole dish. Cover with Parmesan cheese. Bake at 350 degrees until cheese is brown.