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Red Lentil and Aubergine (Eggplant) Curry
Ingredients:

low-fat cooking spray, for frying
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons curry powder
1 aubergine, diced
175 g dried red lentils
600 ml vegetable stock
1 pinch salt
100 ml low-fat coconut milk
2 tablespoons chopped fresh coriander

Instruction:

Spray pan with oil and cook the onion and garlic until soft. Stir in curry powder and cook for a further minute. Add aubergine, lentils and stock to the pan. Bring to the boil and simmer uncovered for 30 mins - stir frequently. If the lentils are not tender and mushy, boil the curry vigorously for 5 minutes. Add salt, coconut milk and coriander. Stir and serve.

Source: www.food.com