Laura says: “Here is one of my favourite vegetarian recipies. So easy it can be made on a roulotte stove!

It's a bit of a mash-up from a Delia recipe and a Rick Stein one.”
What you need:

3 aubergines
275ml vegetable stock
50g puy lentils
50g green lentils
1 red pepper, chopped into 5mm bits
2 red onions
Olive oil
2 garlic cloves, peeled and crushed
400g chopped tomatoes
200ml red wine
2 tablespoons tomato puree
1 cinnamon stick
A handful of fresh oregano
Salt and pepper

For the topping
75g butter
75g plain flour
600ml milk
50g hard cheese*
2 medium eggs, beaten

What to do:
Cook the puy lentils in the stock; cover and simmer for 15 minutes before adding the green lentils. Cover again and cook for a further 15 minutes, by which time most of the liquid will have been absorbed and the lentils will be soft. Meanwhile, heat 2 tbsps of oil in a large solid frying pan and fry the onions until they're soft and tinged brown at the edges (about 5 minutes). Add the pepper, soften and brown that too for about another 4 minutes. Next add the garlic, cook for 1 minute more. Add the wine, tomatoes, tomato paste, cinnamon, oregano and lentils. Simmer gently while you make everything else.

Cut the aubergines lengthways into 5mm/1/4 inch slices. Heat a frying pan until it is jumping hot, add 1 tbsp of the oil and a layer of aubergine slices and fry quickly until tender and lightly coloured on each side. Lift out with tongs and layer over the base of a 2.5-2.75l shallow ovenproof dish and season lightly with a little salt and pepper. Repeat with the rest of aubergines, seasoning each layer as you go.

For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for 1 min to cook out the flour. Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 min, giving it a stir every now and then. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs.

Preheat the oven at 200C/400F/Gas 6. Remove the cinnamon stick from the sauce, season to taste with some salt and pepper and spoon over the top of the aubergines. Pour over the topping and bake for 25-30 minutes until golden and bubbling. Enjoy!

Click here for alternatives to non-vegetarian cheese like parmesan