Chickpea Casserole

Ingredients

• 1/2 pound eggplant, cut into 3/4-inch pieces
• 2 tablespoons toasted sesame oil
• 1/4 cup wheat germ
• 3/4 cup tomato puree
• 1/4 cup soy sauce
• 6 medium cloves garlic, sliced in quarters lengthwise
• 1 medium onion, peeled, cut in half and sliced
• 1/4 pound mushrooms, wiped clean with a damp cloth, stems trimmed flush to caps and sliced thin across caps
• 3 cups canned chickpeas, washed and drained; or cooked chickpeas (see Microtip)
• 8 cups spinach cut across the stem into thin slices, or 2 boxes frozen spinach defrosted under warm running water
• 1/2 teaspoon red pepper flakes
• 5 ounces frozen peas, thawed
• Freshly ground black pepper to taste
• 1 1/2 tablespoons sesame seeds
• 1/2 pound smoked mozzarella, sliced thin