Slow cooker vegetarian moussaka

Method

1. Preheat the slow cooker if necessary.
2. Place the aubergine in a microwavable dish and cook for 3 minutes on high (this prevents the aubergine from absorbing too much oil).
3. Coat a large, non-stick pan in spray oil and warm over
   a medium heat. Add the onion and, stirring regularly,
   cook until it has softened. Then add the cooked aubergine, garlic, peppers and courgettes, and cook for 2 minutes.
4. Add the lentils, passata and stock. Sprinkle over the rosemary, season with black pepper and mix thoroughly.
5. Bring to the boil before carefully transferring into the slow cooker. Cover and cook for 6–8 hours on low, until the lentils are tender. For a quicker cooking time, set the slow cooker to medium and cook for 4–6 hours or to high for 3–4 hours.
6. Mix together the yoghurt and eggs until smooth. Season with the nutmeg and black pepper.
7. Thoroughly stir the vegetable and lentil mixture and smooth the surface. Pour the yoghurt and egg mixture over the top and smooth into an even layer. Sprinkle the Parmesan on top, cover and allow to cook for a further 45–60 minutes on low, until the yoghurt and egg layer has set.
8. For a golden finish, carefully remove the pot from the slow cooker, using oven gloves. Place under a preheated grill for about 4–5 minutes, or until the desired colour.