2 large aubergines, thinly sliced
2 garlic cloves, finely chopped
2 onions, finely chopped
2 tbsp roughly chopped flat leaf parsley
650g/1lb 7oz potatoes, scrubbed
4 sprigs thyme, leaves picked
400g tin chopped tomatoes
160²µ/5½´Ç³ú red lentils
freshly ground black pepper
½ tsp ground cinnamon
1 tsp olive oil
½ tsp dried oregano
½ tsp sea salt
1 tbsp tomato purée
1 vegetable stock cube
50g/1¾oz mature cheddar, grated
250g/9oz ricotta