Simon Rimmer and John Barnes served up aubergine moussaka with a green salad on today’s episode of Sunday Brunch.

The ingredients are: 1 large aubergine, oil to griddle, 200g cooked red lentils, 1 finely chopped red onion, clove crushed garlic, 1 finely chopped red pepper, 400g tin chopped tomatoes, 50g tomato puree, 1 cinnamon stick and lots of chopped parsley.

For the topping: 125g ricotta, 125g greek yoghurt, 3 eggs, tbs grated nutmeg, 50g grated pecorino, salt and pepper for seasoning.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.