Step 1

Heat ¼ cup (60ml) oil in a saucepan over medium-high heat. Add onion, garlic, celery and carrot. Cook 4-5 minutes until onion has softened. Add harissa and lentils and cook 2-3 minutes until lentils are heated through. Add tomatoes, oregano and 3 cups (750ml) water. Bring to the boil, then reduce heat.

Step 2

Simmer, loosely covered, for 1 hour 20 minutes or until lentils are tender and sauce has thickened. (Add more water if sauce starts to dry out.)

Step 3

In a large saucepan of water, cook potatoes for 15 minutes or until tender. Drain, return potatoes to pan and mash. Add cheese, milk and butter. Beat well.

Step 4

Heat remaining ½ cup (125ml) oil in a frypan over medium-high heat. In batches, cook eggplant for 3-4 minutes each side until tender. Drain on paper towel.

Step 5

Preheat oven to 200°C. Grease a 2L baking dish.

Step 6

Lay a third of the eggplant over base of dish. Cover with half the lentil mixture. Layer over another third eggplant. Cover with remaining lentils. Layer with final third eggplant, then top with mashed potato. Bake 45-50 minutes until golden.

Step 7

Scatter with micro parsley to serve.