Ingredients

3 ounce eggplant; sliced 1/4 inch thick
3 ounce zucchini; sliced 1/4 inch thick
3 ounce onion; sliced
2 Tbsp. sunflower oil
3 ounce split peas; cooked
3 ounce cashews; chopped
1 tsp. garlic; minced
1 tsp. salt
1/2 tsp. rosemary

Cooking Instructions

Preheat oven to 350 degrees. Steam eggplant, zucchini, and onion for about 8 minutes. Lightly grease 4 x 8 baking pan with oil. Place split peas in blender with 2 ounces water, half of cashews, and the remaining ingredients. Blend until mixture achieves sauce consistency. Place eggplant in baking pan and pour the split pea sauce on top. Sprinkle with remaining cashews. Put in oven and bake for 20 minutes.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)