1

Cut the eggplant crossways into 7mm-thick slices. Preheat a chargrill or barbecue over medium heat. Lightly spray the eggplant slices with oil and cook, in 2 batches, for 3 minutes each side or until tender and lightly browned.

2

Heat the oil in a large saucepan over medium heat. Add the onion, garlic and chilli and cook, stirring, for 5 minutes or until softened. Add the passata and stock to the pan. Stir in the lentils and bring to the boil.

3

Reduce heat and simmer, covered, for 15 minutes or until the lentils are tender and the mixture thickens. (Stir often to prevent the mixture catching onto the base of the pan). Uncover and cook for a further 5 minutes, or until thick. Season with salt and pepper. Cool slightly. Combine the ricotta and basil in a bowl and season with salt and pepper.

4

Preheat oven to 180°c. Lightly spray a 28cm x 22cm (base measurement) 2.5L (10-cup) capacity baking dish with oil. Cover the base of the dish with a third of the eggplant. Spread one-third of the lentil mixture evenly over the eggplant then top with another layer of eggplant. Sprinkle the ricotta mixture over the eggplant, then spread with another third of the lentil mixture. Finish with the remaining eggplant. Spread the remaining lentil mixture over the top and sprinkle with the mozarella cheese.

5

Bake for 30 minutes or until golden. Allow to stand for 10 minutes before cutting into squares to serve.