Eggplant and Lentil Moussaka

Name: Eggplant and Lentil Moussaka
Ingredients: 5 Tablespoons olive oil; 1 medium-sized eggplant, trimmed and cut into 1/2-inch-thick slices; 1 medium-sized onion, chopped; 1 medium-sized zucchini, trimmed and chopped; 1 red bell pepper, seeded and chopped; 2 cloves garlic, crushed; 1/2 Teaspoon ground cinnamon; 1 1/2 Tablespoon tomato paste; Splash of red wine (optional); One 24- to 26-ounce jar or pack strained tomatoes with garlic and herbs; One 14-ounce can green lentils, rinsed and drained; 1-2 pinches of white sugar; Salt and pepper, to taste; 14 Ounces potatoes, peeled and cut into 1/2-inch-thick slices; 6 Tablespoons all-purpose flour; 4 Tablespoons unsalted butter; 1 1/4 Cup milk; Good grating of nutmeg; 1 Cup ricotta cheese; 2/3 Cups shredded Cheddar