1 tsp salt
1 medium/large onion
1 jar of Basil Dolmio Sauce
1 heaped teaspoon of cornflour
3-4 sliced tomatoes
1 tin of lentils (400g)
1 medium/large courgette
Teaspoon of sweetener (optional)
Some vegan cheese to grate on top (or sprinkled turmeric)
Olive oil for frying
Slice eggplant into 1.5 cm rounds and fry on a low temperature with olive oil and a little salt until they start to go soft. (It uses a bit of oil but don’t soak them in oil. If trying to reduce oil you can sauté them in water).
Add a heaped teaspoon of cornflour to the Dolmio sauce and mix thoroughly.
Place a layer of fried eggplant in the bottom of the casserole dish. Then place a slice of tomato and a soup spoon of Dolmio sauce on top of each round of eggplant.
Sauté the onion and sprinkle it over the top.
Spread chopped courgette, salt and lentils over the top.
Place another layer of fried eggplant, tomato and Dolmio sauce on top and keep doing this until all the eggplant is used up.
If the tomatoes are not sweet then you may sprinkle some sweetener on top before grating the cheese.
Grate some vegan cheese (or sprinkle turmeric) on the top and bake for about 30 minutes on 170 – 180 degrees.