Great Kitchen

INGREDIENTS  ·       2 aubergines ·       2 courgettes ·       2 white potatoes, peeled ·       8 garlic cloves, peeled, finely chopped  ·       4-6 tbsp olive oil ·       1 tsp oregano ·       1 tsp dried thyme (or you can use a few sprigs fresh) ·       690g tomato passata  ·       1 large onion, peeled, finely chopped  ·       300g chestnut mushrooms, finely chopped  ·       1 can cooked green lentils, drained OR 250g puy lentils ·       1 vegetable stock cube   ·       1/2 tsp cumin  ·       3/4tsp cinnamon  ·       3/4 tsp paprika   ·       1 tsp smoked paprika  ·       1 tbsp chopped parsley  ·       1 tbsp balsamic vinegar  ·       1 tbsp pomegranate molasses   ·       1 bay leaf ·       50g butter ·       50g plain flour  ·       650ml milk ·       150g grated gruyere or cheddar cheese ·       2 eggs, whisked ·       Cracked black pepper ·       A few sprigs of fresh thyme and a few sliced cherry tomatoes  METHOD 1.     Firstly make the bechamel so it has time to cool down (to