Aubergine Gratin

That's posh for Aubergine and Lentil Bake.

Ingredients

• 1 large aubergine, sliced
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 can chopped tomatoes
• 150g red lentils (dried)
• 1 tsp oregano
• 50g grated mild cheddar (mature has more salt in it)

Method

1. Give the lentils a rinse and put them in a pan with twice as much water. Bring to the boil and simmer until all the water has evaporated.
2. Stick the aubergine slices under a low heat grill until they're nice and browned.
3. Fry the onion  in a small saucepan until soft, then add the garlic and cook for about 3-5 minutes before mixing with the tomatoes and oregano. Add the lentils and simmer until they're really nice and soft.
4. Preheat the oven to 180C.
5. Take a casserole dish (ceramic/pyrex dish) and layer the aubergine on the bottom. Cover with the sauce, then repeat until you run out of both.
6. Cover with the grated cheese and bake for 20 minutes.

Tell you what, this was really nice on top of a toasted bagel. Vienna said so too.

(Well, actually what she said was "ning ning" but I'm assuming that means yum.)