Lentil, Aubergine and Tomato Moussaka

Prep time: 30min
Cook time: 1 hour 30 min
Serves 8-10

• 2 onions, peeled and roughly chopped
• 3 garlic cloves, peeled and crushed
• 2 red peppers, deseeded and chopped into large pieces
• 2 tablespoon tomato puree

  Tomato puree

  Concentrate made from paste type tomatoes that have high pectin content.

  When they’re cooked down, they’re put through a strainer to remove skins and seeds, and reduced further until almost all of the moisture has evaporated. Usually a recipe will call for a tablespoon or two, just enough to enrich a beef stew, for instance, or to deepen the flavour of a sauce made with fresh tomatoes.

• 2 teaspoon dried oregano

  Herbs

  Ideal for seasoning pastas.

  To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.

• 1 teaspoon dried thyme

  Herbs

  Ideal for seasoning pastas.

  To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.

• 1 bay leaf

  Herbs

  Ideal for seasoning pastas.

  To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.

• 225g dried Puy lentils
• 3×400g chopped tomatoes

  Canned chopped tomatoes

  Great for instant pizza sauce, pasta, curry sauces.

  • The tomatoes will keep for up to a week, but don’t store them in the opened tin because the metal will start to rust and spoil the food. Instead, tip the tomatoes into a plastic container, cover with a lid, or clingfilm and store in the fridge.
  • Alternatively, put the tomatoes in a freezer-proof container and freeze for up to 12 months.
• 300ml stock|vegetable stock
• salt

  Salt

  Consider tablesalt, sea salt or crystals.

  Sea salt’s pronounced and salty flavour means less is required to season food.

• Ground Black pepper

  Black peppercorns

  Best used as a condiment.

  They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.

  • Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
  • Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
  • Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar

• 3 large aubergines, thickly sliced
• 4 tablespoon olive oil

  Olive oil

  Usually the darker green the oil, the richer the flavour.

  • Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
  • Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.

• 560ml natural yoghurt

  Yoghurt

  Greek yoghurt is good for adding to curries or making quick dips.

  Choose fruit yoghurts for quick puddings for the children.

• 225g cottage cheese
• 2 eggs

  Eggs

  Always have some on hand for quick scrambled egg.

  • Keep eggs in the fridge in their box and never eat them after their use-by date.
  • The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
• 175g hard cheese, grated