1 large eggplant
Wash and then dice the eggplant into bite size pieces, about 2cm square.
Steam over boiling water for 5 - 8 minutes, covered and turning occasionally. Remove when tender, but still firm. You'll want to taste, not just poke.
Fry the garlic in the butter for a couple of minutes, and then add the drained lentils.
Saute for a couple minutes longer, and then add the tinned tomatoes, stock and spices.
Throw in the eggplant, and cook together for about ten minutes
Then enjoy with a little bit of this: