Preheat the oven to 175 degrees Celsius.
Slice the aubergine, zucchini and sweet potato and put on a parchment covered baking sheet. Bake in the oven for 10 minutes, until its soft and a little brown around the edges.
Meanwhile prepare the lentil sauce by preheating a nonstick pan over medium heat.
Fry the garlic and yellow onion until it starts to soften and is golden brown.
Add the cherry tomatoes.
Add the tomato paste and fry for 1-2 minutes more.
Stir in the tomato sauce and lentils and mix until everything is combined.
Add dry basil, oregano, cinnamon and balsamic vinegar (if using). Let it shimmer for 2-3 minutes.
Taste the sauce and season with salt and pepper according to taste.
Add the lemon juice and stir until combined. Let it shimmer until the vegetables are ready in the oven.
Put one slice of baked and slice vegetable on each plate.
Add some lentil sauce on top. Repeat using different vegetables until you have a 3-4 layered pile.
Serve with vegan yoghurt and fresh herbs (optional).