Vegetarian Pastitsio

6oz lentils
1 large aubergine
3 tsbp olive oil
3 tbsp butter
2 onions
1/2 tsp cinnamon
1/2 tsp oregano
salt and pepper
1 clove garlic
8 medium tomatoes or 2lb can of tomatoes
8oz tomato puree
2-4oz grated parmesan
1lb noodles

Custard sauce:
3 tbsp butter
1 1/4 pints milk
3 eggs
3 tbsp flour

1. Wash lentils and soak in 1 1/4 pints boiling water.
2. Put in pot with salt and olive oil, cook 30-45 mins until the water is almost gone.
3. Heat olive oil and butter in a saucepan, add onions, aubergine, garlic and seasoning. Cover and saute for 10 mins.
4. Add tomatoes and lentils. Cook until thick, add tomato puree and check seasoning.
5. Boil noodles until still stiff (10-12 mins).
6. Layer noodles, parmesan and sauce in large greased dish.
7. Make custard sauce using roux method. Whisk in heated milk. Beat eggs in bowl and beat sauce in slowly.
8. Pour over casserole and allow it to soak to the bottom. Sprinkle with Parmesan.

Bake for 1h at 400F/200C/Gas 6.