Now this is a great dish to please a big family for dinner in the busy run-up to the holidays. It’s so easy and so tasty: In a skillet, brown thin slices of eggplant and thin slices of zucchini [one large of each vegetable]. Set eggplant aside Layer the zucchini in the bottom of a lightly oiled casserole dish. In a bowl, stir one can of diced tomatoes with one can of drained, rinsed lentils. Sprinkle in some dried oregano. Pour the mixture over the zucchini and spread out to even it. Then add all the eggplant slices, and cover the top with a layer of crumbled light feta cheese. Bake, covered, at 325 degrees for 20 minutes. Take cover off, and bake a further 15 minutes. Serve with rice or potatoes.