4 tbsp olive oil or coconut oil, plus extra for greasing
1 large aubergine/eggplant, thinly sliced
2 courgettes/zucchini, thinly sliced lengthways
2 potatoes, thinly sliced
1 onion, chopped
2 garlic cloves, crushed
900g 2/lb/4 cups canned
200g/7oz/1 cup white cottage-feta cheese
200g/7oz/1 cup canned brown lentils, rinsed and drained
500ml/7fl oz/2 cups passata tomato purée
Sea salt and freshly ground black pepper
Green salad and olives, to serve
Preheat the oven to 200°C/400°F/Gas 6 and lightly grease a 23 x 33cm/9×13 In ovenproof dish. Heat 1 tablespoon of the oil in a non-stick frying pan over a medium heat. Working in batches, lightly brown the aubergine/eggplant, courgette/zucchini and potatoes on both sides, adding more oil as necessary. As each batch finishes, transfer to a colander lined with paper towels and leave to drain.
Meanwhile, heat the remaining oil in a saucepan and cook the onion and garlic for 5 minutes 5-8 minutes until softened, then stir in the tomatoes and bring to the boil and season with salt and pepper, cook for 5 minutes.
Add a layer of aubergine/eggplant, courgette/zucchini and potatoes over the base of the prepared dish and top with 4 tablespoonfuls tomato mixture, then scatter over 4 tablespoonfuls of cheese and 4 tablespoonfuls of lentils. Season lightly. Pour over enough passata/tomato purée for a light covering.
Make 3 more layers in the same way, pressing the layers down firmly. Add the remaining passata/tomato purée to the top layer. Bake for 35 minuets, or until throughly heated through and bubbling at the sides. Serve with big green salad and plenty of olives.