INGREDIENTS(4 diners)

• 4 medium aubergines
• 150 g red lentils
• 1 onion
• 2 carrots
• 1 Italian green pepper
• 1 small courgette
• 400 g crushed tomato
• 150 g Mozzarella cheese
• Extra virgin olive oil
• Oregano
• Salt to taste

PREPARATION

• Wash and split the aubergines into two. Make a few cuts to the flesh in each half of the aubergine so that it cooks first. Place on a plate, add salt, pepper and a drizzle of olive oil and microwave for 10-12 minutes until soft. If they do not all fit in together, do it in two goes.
• In the meantime, prepare the sofrito: in a frying pan with 2-3 tablespoons of olive oil, add the chopped onion, the peeled and chopped carrot, the chopped green pepper, cook for about 7-8 minutes over a medium heat and add the washed and chopped courgette without peeling. Cook everything together.
• In the meantime, remove the aubergines’ flesh that will be cooked by now, leaving the skin and a layer of courgette flesh to prevent it from being too fragile. Remove the rest, chop and add to the sauce.
• Add the crushed tomato and a little salt. Cook for about 10 minutes.
• Cook the lentils in a saucepan with water and salt for about 8-10 minutes, or until they are ready. Drain and add to the sauce.
• Place the empty aubergines in an ovenproof dish, fill with the sofrito, add Mozzarella and oregano, and bake for 10-15 minutes at 220ºC until the cheese is golden brown.

TIP > If there are any leftovers, store in refrigerator for 3-4 days or freeze.