Instructions: Dice the aubergines, put them into a colander and sprinkle them with the salt, and leave them to drain for 15 minutes.

Rinse them under cold water.

Dry them with kitchen paper towelling.

Cut the peppers into 2.5cm (1inch) strips.

Heat the oil in a saucepan on a low heat. Put in the onion and garlic and soften them.

Add the peppers and aubergine.

Cover the pan and cook for 5 minutes.

Stir in the lentils, paprika and chilli powder and cook them for 1 minute.

Pour in the stock and tomato and vegetable juice, add the bay leaf and bring the mixture to the boil.

Re-cover the pan and cook gently for 50 minutes or until the lentils are soft.

Cook the macaroni in lightly salted boiling water for about 12 minutes or until it is just cooked through.

Drain it, run cold water through it and drain it again.

To make the sauce, melt the butter or margarine on a medium heat.

Stir in the flour and then the milk, gradually. Bring the sauce to the boil, stirring.

Simmer for 2 minutes or until the sauce is thick.

Take the pan from the heat and beat in three-quarters of the cheese.

To serve, remove the bay leaf and layer the lentil mixture and the macaroni in a flameproof 20cm (8inch) serving dish or individual dishes, ending with the macaroni.

Pour the sauce over the top and then sprinkle on the remaining cheese.

Put the dish under a hot grill for a couple of minutes.

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