Lentil and Spinach Moussaka

1. In a large pan, gently cook the onions, garlic, 2 tablespoons of the oil and 1 tablespoon of water, covered for 5 to 6 minutes. Add the tomato puree and turn up the heat frying for 2 minutes, stirring the whole time. Add the red wine and boil till reduced by half.

2. Preheat the oven to 190C (375F) or 175C (345F) fan-forced, gas mark 5. Trim the top and tail the aubergine and slice each lengthwise into six slices. Line two baking sheets with baking paper and lay the aubergine slices on the sheets. Mix 4 tablespoons of the oil with the vinegar and generously brush over the aubergine slices. Season with salt, pepper, nutmeg and cinnamon. Bake for 15 minutes.

3. Add the lentils, tomatoes, bay leaves, cinnamon stick and 725ml (1.5 pints) water to the reduced red wine mixture. Boil for 10 minutes then reduce the heat and cover the pan, simmering for 35 to 40 minutes until the lentils are soft. Cool for 10 minutes or so, then season with salt and pepper.

4. In a wok or large frying pan, heat 1 tablespoon of the oil until very hot. Add half the spinach and fry until just wilted (about 1 1/2 to 2 minutes, I find). Season and move to a plate lined with paper towels. Wipe out the pan and repeat with the rest of the spinach.

5. Melt the butter in a saucepan then take off the heat and stir in the flour followed by the milk. Once the mixture is smooth, bring to the boil slowly, whisking the whole time. Boil for 30 seconds. Add the cheese and stir until melted. Cool, then stir in the egg yolks and season.

6. Spoon the lentils evenly into a 20 x 25.5cm (8 x 10in) oven-proof dish removing the bay leaves and cinnamon stick. Top with 6 slices of aubergine, then spread the spinach evenly. Cover with the remaining 6 slices of aubergine and then spread the cheese sauce over top and bake for 40 to 45 minutes at 190C (375F), or 175C (345F) fan-forced, gas mark 5.