INGREDIENTS

3 Aubergines

1 Onion

2 Garlic cloves

1 tsp crispy chilli oil (or lazy chillis)

2 tbsp tomato puree

400g tinned chopped tomatoes

250g Puy lentils

25g Fresh basil

300g Mozzarella

Parmesan

Extra virgin olive oil

Salt and Black Pepper

METHOD

Slide the aubergines longways into 1cm thick slices. Lay on some kitchen towel and salt both sides, leave for 15 mins.

Finely chop the onion and garlic. Heat oven to 190C.

Squeeze the aubergine to remove any moisture, lay on a baking tray, drizzle in olive oil. Bake for 20 minutes, turning half way through and set aside.

In a pan, fry the onions until soft, then add the garlic and chilli. Add the tomato puree and cook until browned. Add the tinned tomatoes, lentils and chopped fresh basil. Bring to boil.

Assemble the ingredients, spread a layer of the aubergines in the bottom of the dish, followed by a layer of the ragu, tear up the mozarella and dot around the layer, keep layering aubergine, ragu and mozzarella. Finish off with a layer of grated parmesan. Bake in the oven for 25 minutes, allow to cool for 10/15 minutes before serving.