Eggplant and Lentil Moussaka

Ingredients

• 5 Tablespoons olive oil
• 1 medium-sized eggplant, trimmed and cut into 1/2-inch-thick slices
• 1 medium-sized onion, chopped
• 1 medium-sized zucchini, trimmed and chopped
• 1 red bell pepper, seeded and chopped
• 2 cloves garlic, crushed
• 1/2 Teaspoon ground cinnamon
• 1 1/2 Tablespoon tomato paste
• Splash of red wine (optional)
• One 24- to 26-ounce jar or pack strained tomatoes with garlic and herbs
• One 14-ounce can green lentils, rinsed and drained
• 1-2 pinches of white sugar
• Salt and pepper, to taste
• 14 Ounces potatoes, peeled and cut into 1/2-inch-thick slices
• 6 Tablespoons all-purpose flour
• 4 Tablespoons unsalted butter
• 1 1/4 Cup milk
• Good grating of nutmeg
• 1 Cup ricotta cheese
• 2/3 Cups shredded Cheddar

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