Vegetable pastitsio

Name: Vegetable pastitsio
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 6 tbsp olive oil; 1 large onion, finely chopped; 1 stick celery, diced; 2 cloves garlic, crushed; 250 g puy lentils; 400 g cans chopped tomatoes; 2 tbsp essential Waitrose Tomato Puree; 1 bay leaf; 2 tsp dried oregano; ½ cinnamon stick; Pinch soft light brown sugar; 4 aubergines; 250 g pasta (any shape); 10 g butter; 100 g feta, crumbled

Diana Henry's version of Greek pastitsio, with vegetables the star instead of meat. It’s great for a Friday night with friends or Saturday lunch, and would also be good for Halloween or bonfire night, so keep the recipe.

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Serves8
CourseMain meal
Prepare30 mins
Cook35 mins
Total time1 hr 5 mins

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6 tbsp olive oil
1 large onion, finely chopped
1 stick celery, diced
2 cloves garlic, crushed
250g puy lentils
2 x 400g cans chopped tomatoes
2 tbsp essential Waitrose Tomato Puree
1 bay leaf
2 tsp dried oregano
½ cinnamon stick
Pinch soft light brown sugar
4 aubergines
250g pasta (any shape)
10g butter
100g feta, crumbled

For the sauce

75g butter
75g plain flour
600ml whole milk
Generous grating of nutmeg
90g Gruyère, grated
55g Parmigiano Reggiano, finely grated
2 large eggs, lightly beaten

Heat 2 tbsp oil in a saucepan and sauté the onion and celery over a medium heat for 4-5 minutes until soft.
Add the garlic, cook for a few minutes, then add the lentils, tomatoes, purée, bay leaf, oregano, cinnamon and sugar with 250ml water (it seems a lot of water, but you need it). Season. Cover and cook the lentils, stirring occasionally, for about 25 minutes, until tender – it should have the consistency of a meat ragù. Preheat the oven to 200ºC, gas mark 6.
Trim the tops of the aubergines, then slice lengthways or into rounds about 0.5cm thick. Warm some remaining oil in a frying pan and cook the aubergine pieces on both sides, in batches, adding oil as you go, as needed. Season. They should be soft and golden. Drain on kitchen paper and blot. You can also roast the aubergines instead of frying them. Brush the slices with oil – on both sides – season and roast for 20 minutes, turning halfway, until evenly cooked.
For the sauce, melt the butter in a heavy-based saucepan, then add the flour. Stir over a medium heat until the mixture turns sandy coloured. Remove from the heat and add the milk a little at a time, stirring constantly to keep the mix smooth. When all the milk has been added, put the pan back on the heat and bring to the boil, stirring continuously, to thicken and form a sauce.
Add lots of nutmeg, salt and pepper, keep the pan on a low heat, and cook for 5 minutes (this cooks the flour). Add the Gruyère and three-quarters of the parmesan. Remove the pan from the heat and stir to melt the cheese. Leave to cool slightly, then stir in the eggs. Taste for seasoning. Cook the pasta in boiling water for 2 minutes less than indicated on the pack (it will cook more in the oven), then drain, season and add 10g butter.
To assemble the pastitsio, put the pasta in the bottom of a large baking dish (mine is about 23x31cm, and 7cm deep, or 2L volume). Spoon the lentils on top of the pasta (remove the cinnamon stick and bay leaf). Lay the aubergines on top. Make sure they’re seasoned. Pour the sauce on top (there may be a little left over, depending on the size of your dish) and scatter over the crumbled feta and remaining parmesan. Bake for 30-35 minutes, or until piping hot throughout and bubbling, and the top is golden.

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