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Slices of aubergine layered with a lentil and herb sauce and Mozzarella cheese.This flavourful dish could be served with a simple mixed leafy salad or with a green vegetable dish such as two beans in sesame and some new potatoes cooked in their skins, drizzled with butter

Serves 4.

Ingredients
2 aubergines sliced lengthways (about 1½lb /675g weight)
8oz/225g vegetarian Mozzarella cheese
4oz/100g green lentils (dry weight)
1 onion chopped
1 medium courgette diced
1 stick celery chopped
1 vegetable stock cube
15oz/425g tin tomatoes
3oz/75g grated vegetarian cheddar cheese
Pinch of dry tarragon or basil (a few leaves of fresh herbs, torn into pieces is even better)
1garlic clove crushed
Salt and black pepper
Oil

Method
Put the lentils in a pan cover with water, bring to the boil and then simmer until soft, usually 40 minutes. Meanwhile, heat a tablespoon of oil in a saucepan and add the garlic and onions stir and then add the celery and courgette. Next add the salt, pepper and tomatoes, chopping up the tomatoes and crumbling in the stock cube. Add the herbs, cover and simmer for 30 minutes until the vegetables are cooked but remember to check for drying out.

As the lentils and sauce cook prepare the aubergines. Cook the aubergine slices in batches by brushing with oil and grilling each side until golden. or put them on a baking tray in a hot oven for about 15 minutes, turning halfway through

When the lentils are soft, drain them and stir them into the cooked sauce mix.

Oil a gratin or casserole dish, about 8” x 10, slice the mozzarella into 12 lengths and grate the cheddar. Divide the aubergine into three. Place one layer in the bottom of the dish, followed by half the sauce mix. Then another layer of aubergine, the rest of the sauce and half the mozzarella. Finally, a layer of aubergine, mozzarella and sprinkle on the grated cheese. Place in a preheated oven, gas mark 6/200C/400F for approximately 40 minutes or until the cheese is bubbling and golden brown

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