Soak the lentils in hot water for 30 minutes. Drain and rinse; then cover with fresh water and simmer for 10 minutes.

Sprinkle the aubergine (eggplant) with a little salt in a colander and leave the bitter juices to drain for about 20 minutes. Rinse and pat dry with paper towels.

Fry the onion and garlic gently in the oil for 3 minutes. Add the courgette (zucchini), (bell) peppers and aubergine (eggplant). Cover and leave to cook over a low heat for about 5 minutes.

Add the tomatoes, drained lentils, oregano, 2 tablespoons of water and seasoning. Cover and simmer for 15 minutes, stirring occasionally, adding more water if necessary.

Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface. Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge slightly. Cover

and leave to rise slightly for 10 minutes in a warm place.

Spread the ratatouille over the dough base almost to the edge. Arrange the cheese slices on top and sprinkle over the sunflower seeds. Drizzle with a little olive oil and season.

Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is crisp and golden brown. Serve immediately.