When it’s cold outside, warm up with this hearty and healthy aubergine and lentil bake.

Serves 4

2 large red onions, finely chopped
4 cloves of garlic, finely chopped
Olive oil, for cooking
2 x 400g tins cooked green lentils, drained
750g tomato passata
11/2 tsp dried mixed herbs
2 aubergines sliced
Low fat mozzarella, torn into pieces to serve
Salt and pepper

1. Heat a little olive oil in a large pan, add the onions and the garlic and cook for 4-5 minutes until softened. Add the lentils, passata and mixed herbs and simmer gently for 15 minutes until you have a thick, luscious tomato sauce. Season with salt and pepper.

2. Heat a little more olive oil in a frying pan, add the aubergine slices and fry for 3-4 minutes, turning frequently, until slightly translucent. Season with salt and pepper.

3. Preheat the oven to 200ÂșC. Begin layering the bake by placing a few slices of aubergine at the bottom of the baking dish. Top with a layer of tomato and lentil sauce, and then continue adding alternating layers until all the ingredients are used up. Sprinkle the mozzarella on top and bake for 10 minutes, until bubbling and melted. Serve hot.