Preheat your grill to high. Cut the **aubergine** into 1cm thick slices. Halve, peel and chop the **onion** into ½cm pieces. Remove the top and bottom from the **courgette** and chop into ½cm chunks. Halve, then remove the core from the **yellow pepper** and chop into 1cm pieces. Peel and grate all but one **garlic clove** (or use a garlic press). Pick the **oregano leaves** from their stalks and finely chop (discard the **stalks**).

Put the **aubergine** slices on a baking tray in a single layer and drizzle over some **oil**. Season with a pinch of **salt** and a grind of **black pepper**. Grill for 8-9 mins on each side, until browned and soft. ***TIP:*** Keep an eye on them to make sure they don't burn. If they aren't soft after this time, just leave them under your grill for a little longer. Remove and set aside.

Meanwhile, make the **tomato sauce**. Put a drizzle of **oil** in a frying pan on medium heat. Add the **onion**. Cook until soft, 5 mins. Add the **courgette** and **pepper** with a pinch of **salt** and some **black pepper**. Cook until soft and slightly browned, 5 mins. Add the **grated garlic, oregano, tomato purée** and **cinnamon stick**. Cook for 1 minute more.

Next, add the **red lentils, Worcestershire sauce, vegetable stock pot** and **diced tomatoes**. Refill the tin(s) a third with **water** and pour that in too. Add a pinch of **sugar** (if you have some). Simmer until the **lentils** are soft, 15-20 mins. If the **sauce** gets too dry, just add a splash of **water**.

Cut the **ciabatta** into 1cm thick slices and place them on another baking tray. Pop them under your grill for 2-3 mins on each side, then remove. Cut the remaining **garlic clove** in half and rub across both sides of the ciabatta slices. We call this **'cheat's garlic bread'**!

When the **tomato sauce** is ready, remove the **cinnamon stick** and transfer the **sauce** to an ovenproof dish. Layer over the **aubergine slices**. Spoon on the **crème fraîche** and spread it out across the top. Sprinkle over the **hard Italian cheese** and add a grind of **black pepper**. Put the **moussaka** under your grill for 5 mins, or until the **cheese** is golden and bubbling. Serve in bowls with the **cheat's garlic bread** on the side. **Enjoy!**