|Suitable for vegans.|
2 tbsp olive oil
1 red onion, peeled, finely chopped
1 red pepper
2 garlic cloves, peeled, chopped
1 aubergines, cut into slices
100g cooked red lentils
1 tsp ground cinnamon
1 tsp ground oregano
1 can chopped tomatoes
2 tbsp tomato puree
Salt and pepper
1 large potato, finely sliced
120g mature cheddar, finely grated (optional)
Preheat oven to 180 degrees Celsius.
Coat aubergine in olive oil and season with salt and pepper on both sides. Fry off in a griddle pan if you have one, if not a normal pan will do. Place on kitchen roll to drain excess oil.
Heat olive oil in a medium-hot pan. Add onion and cook for 5 minutes until it starts soften. Add garlic and pepper and cook for 2 more minutes.
Add tomato puree, making sure everything is coated well. Add a pinch of salt and some oregano and give a good stir.
Add can of chopped tomatoes and teaspoon of cinnamon which should bring out the sweetness of the tomatoes. Reduce heat and let simmer for 5-6 minutes.
Add your cook red lentils, give a good stir so everything is mixed through, and take off heat.
In a baking dish, add a small splash of oil to the bottom, and add in tomato mix just enough to cover the bottom by about a fingers width. Add a layer of aubergine, then the rest of the tomato mix. Add the parsley (roughly chopped), another layer of aubergine, the potatoes, and grate the cheese over the top.
Bake for 30-40 minutes until topping is dark golden and bubbling.