Eggplant Lentil Moussaka

Ingredients

• 1 quart cooked lentils
• 1 quart tomato puree
• 2 onions, diced small
• 2 tablespoons minced garlic
• 1 jalapeño, minced
• 2 tablespoons paprika
• 1/2 cup white wine
• 1 tablespoon dried oregano
• 1/4 cup chopped fresh mint
• 1 cinnamon stick
• 1/2 tablespoon salt
• 3 large eggplants
• 1/4 cup olive oil
• 1 cup rolled oats
• 2-3 cups water
• 2 teaspoons salt
• pinch of cinnamon
• 4 tablespoons nutritional yeast
• 1 tablespoon white miso
• 1/2 tablespoon minced garlic

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