Cut aubergine and onion in to chunks and coat in olive oil and salt. Roast on high for 20 mins.

Whilst roasting, cook lentils until softened, but still a bit firm.

Fry diced onion, garlic, chilli in olive oil. Add in all spices to make a rough curry pasta.

Add chopped toms and coconut milk. Bring all the mixture to a boil and then simmer.

When aubergine and onions are a bit charred, take them out of the oven and add to the sauce.

Warm the whole lot through and serve with rice.