Layered aubergine & lentil bake

Ingredients

• 2 aubergine
  
  , cut into ½ cm slices lengthways
• 3 tbsp olive oil
  
• 140g puy lentils
• 2 onion
  
  , finely chopped
• 3 garlic clove, finely chopped
• 300g cooked butternut squash
• 400g can chopped tomato
• ½ small pack basil leaves
• 125g ball of mozzarella, torn

  Method

  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. 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. 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.
  4. Source: bbcgoodfood.com