Serves 4

Ingredients
6oz/175g green lentils (dry weight)
1 courgette diced
1 onion chopped
1 celery stick chopped
14 oz/400g tinned tomatoes
Salt
Black pepper
½ tsp. dried tarragon or ½ tsp. marjoram and ½ tsp. oregano
1 vegetable stock cube
2 large aubergines
1 garlic clove chopped
1 tablespoon oil

Topping
1 pint/600ml milk
1 oz/ 25g plain flour
4 free range eggs
3oz/75g grated cheese

Method
Put the lentils in a saucepan cover with water, bring to the boil and then simmer for 30 minutes or until the lentils are soft. Check the water level from time to time.

Heat the oil in a saucepan and stir-fry the onion, courgette, garlic and celery for 3 minutes. Season with the salt and pepper and add the herbs. Pour in the tomatoes and their juice, chopping the tomatoes slightly. Cover and leave to simmer for 30 minutes.

Meanwhile, slice the aubergines in rounds or length ways brush with oil and grill in batches until golden brown. Place to one side to cool.

When cooked combine the lentils and sauce and oil a suitable serving dish (ovenproof lasagne or similar). Divide the aubergines into three. Line the oiled dish with one amount of aubergines, then half of the sauce. Add another layer of aubergines, the rest of the sauce and finally the rest of the aubergines.

Blend the eggs, flour and milk in a mixer or blender and transfer to a saucepan. Heat gently, stirring all the time until the custard thickens. Pour onto the aubergines sprinkle with the cheese Bake in a preheated oven, Gas Mark 6, 200C, 400F for about 20 minutes or until golden brown.

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