BARBECUED EGGPLANT & LENTILS

6 c. cubed eggplant
1 T. olive oil
1 T. soy sauce (or substitute)
1 T. lemon juice
2 t. paprika
1 t. dried oregano
2 garlic cloves, minced
Cooking spray
2 c. carrot, diced
2 c. tomato juice
1 T. white wine vinegar
1 T. honey
1/4 t. salt
1 (28-ounce) can diced tomatoes, drained
2 c. lentils, cooked

1. Preheat oven to 375°.

2. Combine first 7 ingredients in a large bowl; toss well to coat. Arrange eggplant mixture in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 30 minutes.

3. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add carrot; sauté 5 minutes or until lightly browned. Add tomato juice, vinegar, honey, salt, and tomatoes; bring to a boil. Stir in lentils and eggplant mixture. Reduce heat; simmer 35 minutes or until thick.

4. Spoon mixture into a casserole dish coated with cooking spray. Bake at 375° for 10 minutes or until browned.

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Adapted from a Cooking Light recipe.