- 200g frozen sliced peppers
- 3 garlic cloves, crushed
- 200g extra-lean minced beef
- 100g red lentils
- 2 tsp dried oregano, plus extra for sprinkling
- 500ml carton passata
- 1 aubergine, sliced into 1½ cm rounds
- 4 tomatoes, sliced into 1cm rounds
- 2 tsp olive oil
- 25g Parmesan, finely grated
- 170g pot 0% fat Greek yogurt
- freshly grated nutmeg
- Cook the peppers gently in a large non-stick pan for about 5 mins – the water from them should stop them sticking. Add the garlic and cook for 1 min more, then add the beef, breaking up with a fork, and cook until brown. Tip in the lentils, half the oregano, the passata and a splash of water. Simmer for 15-20 mins until the lentils are tender, adding more water if you need to.
- Meanwhile, heat the grill to Medium. Arrange the aubergine and tomato slices on a non-stick baking tray and brush with the oil. Sprinkle with the remaining oregano and some seasoning, then grill for 1-2 mins each side until lightly charred – you may need to do this in batches.
- Mix half the Parmesan with the yogurt and some seasoning. Divide the beef mixture between 4 small ovenproof dishes and top with the sliced aubergine and tomato. Spoon over the yogurt topping and sprinkle with the extra oregano, Parmesan and nutmeg. Grill for 3-4 mins until bubbling. Serve with a salad, if you like.