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1.
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In a large pan, gently cook the onions, garlic, 2 tablespoons of the oil and 1 tablespoon of water, covered for 5 to 6 minutes.
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Add the tomato puree and turn up the heat frying for 2 minutes, stirring the whole time.
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Add the red wine and boil till reduced by half.
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2.
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Preheat the oven to 190C (375F) or 175C (345F) fan-forced, gas mark 5.
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Trim the top and tail the aubergine and slice each lengthwise into six slices.
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Line two baking sheets with baking paper and lay the aubergine slices on the sheets.
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Mix 4 tablespoons of the oil with the vinegar and generously brush over the aubergine slices.
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Season with salt, pepper, nutmeg and cinnamon.
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Bake for 15 minutes.
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3.
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Add the lentils, tomatoes, bay leaves, cinnamon stick and 725ml (1.5 pints) water to the reduced red wine mixture.
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Boil for 10 minutes then reduce the heat and cover the pan, simmering for 35 to 40 minutes until the lentils are soft.
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Cool for 10 minutes or so, then season with salt and pepper.
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4.
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In a wok or large frying pan, heat 1 tablespoon of the oil until very hot.
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Add half the spinach and fry until just wilted (about 1 1/2 to 2 minutes, I find).
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Season and move to a plate lined with paper towels.
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Wipe out the pan and repeat with the rest of the spinach.
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5.
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Melt the butter in a saucepan then take off the heat and stir in the flour followed by the milk.
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Once the mixture is smooth, bring to the boil slowly, whisking the whole time.
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Boil for 30 seconds.
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Add the cheese and stir until melted.
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Cool, then stir in the egg yolks and season.
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6.
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Spoon the lentils evenly into a 20 x 25.5cm (8 x 10in) oven-proof dish removing the bay leaves and cinnamon stick.
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Top with 6 slices of aubergine, then spread the spinach evenly.
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Cover with the remaining 6 slices of aubergine and then spread the cheese sauce over top and bake for 40 to 45 minutes at 190C (375F), or 175C (345F) fan-forced, gas mark 5.
