1. Preheat the oven to 200°C. Cut the aubergine into slices about 2 cm thick, then halve again (so you have half-moons). Cut the courgette into cubes about 2 cm in diameter, then finely chop the onion and garlic.
2. Start warming the deep pan and heat 1 tbsp of olive oil. Fry the onion for about 3 minutes and then add the cubed courgette. Season with pepper, salt, oregano and cinnamon. Fry for about 5 minutes over medium-high heat.
3. Add the red lentils along with the balsamic vinegar and vegetable stock. Then add the Zùsto and leave to simmer over a low heat for about 25 minutes. Stir frequently.
4. Place the aubergine on a baking tray with some olive oil, salt and pepper and place in the preheated oven for about 15 minutes. Remove from the oven.
5. Spoon the tomato/lentil mixture into a baking dish. Sprinkle with half of the mozzarella and half of the light Emmental. Cover with the aubergine slices and then sprinkle the remainder of the two cheeses on top.
6. Place in the oven for another 10 minutes or so at 200°C. If necessary, put the grill on for the last few minutes!

Enjoy!

Tip: you can serve this with bread if you wish, but you’ll probably find there is more than enough with the lentils, cheese and serving of vegetables!