puree and the wine towards the end of the cooking. Prepare The Eggplant: While your lentils and vegetables are cooking, prepare the eggplant as follows: In a clean bowl, slice up three medium-sized eggplants into rounds.  Sprinkle with sea salt and leave to drain for an hour. After an hour, dry the eggplant slices on a tea-towel. Now put half a cup of olive oil into your fry pan.  Heat up and then add the dried-off eggplant.  Brown on both sides, adding more of the olive oil as you need it.  Be liberal with the oil.  Eggplant loves to soak up good cooking oil! Your lentils will be cooked by now. How To Prepare Your Vegetarian Lentil Moussaka For Baking: Grease your pyrex or oven-proof baking dish with a little butter or oil. Spread over half the lentil mixture.  Now layer over the eggplant so that the lentils are covered nicely.  Then add another layer of lentils.  Finish with a layer of egg-plant. Yoghurt Topping: Take 3 free-range eggs and beat them up with 1/2 cup cream, 1/2 cup yoghurt, a sprinkle of sea salt and 1/4 teaspoon nutmeg powder.  Pour over the Lentil Moussaka. Top the dish with 3/4 cup of grated tasty cheddar cheese, or parmesan if you prefer. Bake in a medium oven, at about 350F, 180C, for 30 minutes, or until brown.