Ingredients

• 1 eggplant (400g - 14oz.) also called Aubergines.
• Half large sweet potato
• 1 medium brown onion
• 1 celery stalk
• 1 carrot
• 1 zucchini
• 2 cloves of garlic
• 6 button mushrooms
• 1 tin of lentils (500g - 17oz.)
• 400ml - 1¾ cups of passata (tomato purée) or you can use tin tomatoes
• 1 tbsp tomato paste
• 1 sprig of thyme
• 150g - 5oz. Pecorino cheese (1 quarter for sprinkles)
• 40g - 1 ½oz. Parmesan cheese
• 1 glass of red wine
• 3 egg yolks
• 1 sprig of thyme
• Salt and pepper
• 500ml - 1 pint of Bechamel sauce (see recipe)

Steps

• Step 1

  Heat one tablespoon of olive oil in a frying pan.

• Step 2

  Add the chopped onion and garlic and let sweat a little.

• Step 3

  Add the passata or chopped tin tomatoes.

• Step 4

  Grate the carrot, finely chop the celery, and add to above.

• Step 5

  Pour in the passata, mix well.

• Step 6

  Add the sprig of thyme (leaves only) or add dry thyme.

• Step 7

  Add the drained lentils.

• Step 8

  Keep on high heat and add the red wine.

• Step 9

  Add the tomato paste.

• Step 10

  Add the water.

• Step 11

  Add the salt and pepper, reduce to very low heat and cook for 30 minutes.

• Step 12

  Slice sweet potato widthwise (approx half centimetre or quarter inch)

• Step 13

  Add olive oil to a frying pan and fry sweet potato on low heat (approx. 10 minutes each side).

• Step 14

  Once sweet potato slices have been browned on both sides, remove from oil and place on absorbent paper towel to drain the oil.

• Step 15

  Slice eggplant widthwise (approx half centimetre or quarter inch).

• Step 16

  In same frying pan, add olive oil for frying. Heat to just before smoking point.

• Step 17

  Fry eggplant on high heat (approx. 90 seconds each side).

• Step 18

  Once eggplant has been browned on both sides, remove from oil and place on absorbent paper towel to drain the oil.

• Step 19

  In same frying pan, add olive oil for frying. Heat to just before smoking point.

• Step 20

  Fry zucchini on high heat (approx. 90 seconds each side).

• Step 21

  Once zucchini has been browned on both sides, remove from oil and place on absorbent paper towel to drain the oil.

• Step 22

  Saute mushrooms in same frying pan with a little olive oil, transfer to bowl, keep aside.

• Step 23

  Pre-heat oven to 150°C or 300°F.

• Step 24

  Heat up the Bechamel sauce in a saucepan (this will make the cheese sauce).

• Step 25

  Slice and cut Pecorino cheese into small pieces and add to hot sauce. Whisk well until cheese has melted and let cool down a little (approx. 10 mins).

• Step 26

  Add the egg yolks to cheese sauce and stir vigorously.

• Step 27

  Layer the sweet potato slices one at a time with a slight overlap.

• Step 28

  Layer the eggplant in the same fashion. Lightly press down to avoid any gaps.

• Step 29

  Layer the mushrooms on top of eggplant.

• Step 30

  Add half of the lentil mixture. Spread evenly and keep it all level.

• Step 31

  Add one third of the cheese sauce (Bechamel), enough to just cover the lentils.

• Step 32

  Repeat the same layering process, zucchini and eggplant.

• Step 33

  Add the remainder of the lentil mixture.

• Step 34

  Pour and spread the rest of the Bechamel cheese sauce.

• Step 35

  Sprinkle Parmesan cheese and place in oven and bake for 50 minutes at 150°C or 300°F.

• Step 36

  Let rest 30 minutes before cutting and serving.

Little Tips

You can also bake the eggplant instead of frying, just add a little oil, place in nonstick tray and bake for 30-40 minutes. Chopped parsley in the lentils give extra freshness and flavour. Add oregano to the lentil mixture for that extra Mediterranean flavour. Make double the amount and freeze one batch.