Layered aubergine & lentil bake

• aubergines↗2

  cut into 0.5cm slices lengthways

• olive oil↗3 tbsp tbsp
• puy lentils↗140g g
• onions↗2

  finely chopped

• garlic cloves↗3

  finely chopped

• cooked butternut squash↗300g g
• can chopped tomato400g g
• small pack basil leaves↗½
• ball of mozzarella↗125g g

  torn

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with 2 tbsp of the oil, lay on baking sheets, season and bake for 15-20 mins until tender, turning once. Cook the lentils following pack instructions.

2. 2

   Heat the remaining oil in a large frying pan. Tip in the onions and garlic and cook until soft. Stir though the squash and the tomatoes, plus ½ can of water. Simmer for 10-15 mins until the sauce has thickened. Stir in the lentils, basil and seasoning.

3. 3

   Spoon a layer of lentils into a small baking dish. Top with aubergine slices and repeat, finishing with a layer of aubergine. Scatter with mozzarella and bake for a further 15 mins until the cheese is golden and bubbling.