Cook the peppers gently in a large
non-stick pan for about 5 mins – the water
from them should stop them sticking. Add
the garlic and cook for 1 min more, then
add the beef, breaking up with a fork, and
cook until brown. Tip in the lentils, half the
oregano, the passata and a splash of water.
Simmer for 15-20 mins until the lentils are
tender, adding more water if you need to.
Meanwhile, heat the grill to Medium.
Arrange the aubergine and tomato slices
on a non-stick baking tray and brush with
the oil. Sprinkle with the remaining oregano
and some seasoning, then grill for 1-2 mins
each side until lightly charred – you may
need to do this in batches.
Mix half the Parmesan with the yogurt and
some seasoning. Divide the beef mixture
between 4 small ovenproof dishes and top
with the sliced aubergine and tomato.
Spoon over the yogurt topping and sprinkle
with the extra oregano, Parmesan and
nutmeg. Grill for 3-4 mins until bubbling.
Serve with a salad, if you like.