Brown Lentil Macaroni Recipe

• 250 gm Aubergines, (8oz)
• 2 tsp Fine sea salt
• 2 x Green peppers, de-seeded
• 1 x Red pepper, de-seeded
• 4 Tbsp. Sunflower oil
• 1 lrg Onion, sliced thinly
• 1 x Clove garlic, minced finely
• 250 gm Brown lentils, (8oz)
• 1 tsp Paprika
• 1/4 tsp Chilli pwdr
• 300 ml Vegetable stock, (1/2 pint)
• 300 ml Tomato and vegetable juice, (1/2 pint)
• 1 x Bay leaf
• 250 gm Wholewheat macaroni, (8oz)
• 25 gm Butter or possibly vegetable margarine, (1oz)
• 3 Tbsp. Wholemeal flour
• 300 ml Lowfat milk, (1/2pint)
• 125 gm Red Leicestershire cheese, grated (4oz)

Directions