Ingredients

  • 15g dried porcini mushrooms

  • 2 onions, 2 cloves of garlic

  • olive oil

  • 4 sprigs of fresh rosemary and 4 sprigs of fresh sage

  • Dried oregano

  • 250ml red wine

  • 1 x 660g jar of chickpeas

  • 100g dried brown lentils

  • 4 fresh bay leaves

  • 2 x 400g tins of quality plum tomatoes

  • 4 large firm eggplants

  • 800g potatoes

  • Vegan béchamel – nuttalex, buck wheat flour, oat milk

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Just cover the porcini with boiling water, then set aside to rehydrate.
  3. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
  4. Roughly chop the porcini (reserving the soaking liquid) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. Turn the heat up to high, then add the wine and let it bubble and cook away.
  5. Stir in the chickpeas (juice atoo), lentils and 2 bay leaves. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit).
  6. Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
  7. Trim the eggplant and peel, leaving a little of the skin to create a stripy effect, then slice into 1cm-thick rounds. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture).
  8. Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm).
  9. Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
  10. Meanwhile, rinse the eggplant and pat dry with kitchen paper, then spread out across a few large roasting trays.
  11. Drizzle with oil, season with pepper and oregano, then roast alongside the potatoes for 30 to 40 minutes, or until golden and cooked through.
  12. To assemble, spoon half the ragù over the tray of potatoes, then layer half the eggplant on top. Repeat with the remaining ragù and eggplant.
  13. Vegan béchamel (you can also make a standard bechamel) – melt 50g nuttelex, add 1/3 cup buckwheat flour, 2.5 cups Oat Milk – melt nuttelex, add flour to make a paste, slowly stir in oat milk to create a creamy consistency.