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Preheat the oven to 220°C/200°C fan/gas mark 7. Line a large baking tray with greaseproof paper. Add the aubergine (2) to the tray and drizzle with 2 tbsp olive oil and a pinch of salt. Roast for 25 minutes, or until starting to soften.
Meanwhile, heat 2 tbsp olive oil in a large frying pan on a medium-high heat. Add the red cooking onion (1) and red pepper (2), and cook for 5 minutes, or until softened. Stir in the garlic (3 clove), dried oregano (1 teaspoon) and vine ripened tomato paste (3 tablespoon) and cook for a further 2 minutes.
Add the drained green lentils in water (2 tin), frozen Italian style tomato sauce (4 piece), vegetable stock pot (1) and 300ml water. Simmer for 10-15 minutes, or until thickened. Season to taste with salt and pepper.
In a large baking dish, add a third of the lentil mixture and cover with a layer of aubergine. Repeat until you have one layer of aubergine left. Top with the final aubergine strips, and cover with grated lighter mature cheddar (80 gram).
Cook in the oven for 25 minutes, or until the aubergines are completely soft, and the top is golden and bubbling. Scatter over a pinch of dried oregano and serve.