Eggplant Dahl Curry

Something comforting for winter. this can work with adding most left over veggies from the draw or spices and herbs and is a bit of a bubble n squeek of curries

2 cups dry lentils
1 large eggplant
3 tomatoes
4 cups stock

3 cloves garlic

1onion
2 potatoes
chillies (depending on how hot you like it) 
min 1 tablespoon (curry powder, paprika, cumin, cardamon, cinamon, ginger, garam masala, lemon juice, pepper)
salt to taste

brown the eggplant diced, tomatoes diced, onion, garlic and potatoes in some butter and the spices.

put lentils, browned veggies and stock into a saucepan and boil until cooked

once they are cooked, (over cooking is fine for this dish) you can either roughly mash or blend everything. 

add more spices, stock or salt to taste.

** i have done variations with some yoghurt, or random veggies left in the fridge such as celery, pumpkin, parsnips, carrot etc also adding fresh herbs like coriander, parsley or dry spices like coriander or fenuegrek**

This can be served with rice, poured over meat if you don't like vegetarian dishes or for an easy dish serve with toasted turkish  bread.