Heat about 2 tbsp olive oil in a pan over a high heat and add the aubergines and cook for about 10 minutes until nice and golden. Remove from the pan.

Add a little more olive oil and reduce the heat to medium, add the leek and soften for a few minutes before adding the red pepper. Soften. Add the garlic and cook for another minute stirring.

Return the aubergines to the pan along with the mixed herbs, tinned tomatoes, tomato puree, vegetable stock cube and water. Cover and simmer for about 15 minutes.

Add the tin of rinsed lentils and cook for another 5 minutes. Season to taste.

*This dish reheats well so you can make it in advance or if you have leftovers warm and have the next day. Makes a nice accompaniment to some cooked chicken thighs too.