I make this for Karl and we love having leftovers. They freeze great for another meal or you can get creative. You can reduce down the liquid, add 1/2 teaspoon cumin and stir in cooked pasta or soba noodles. Or, use it to fill an omelet with cheese.
These are just suggestions. With a little imagination, you can invent your own creation. All I ask is that you share it with us under the Comments.
Heat a 4 to 6 quart saucepan over medium heat. Add oil and swirl to coat. Add onion and garlic; cook 3 minutes. Add eggplant and cook, stirring often, 5 minutes. Stir in tomatoes with their juice, tomato paste, lentils, 4 cups water and bay leaves. Bring to a boil over high heat. Reduce heat to medium low, cover and simmer until lentils are almost tender, 22 minutes.
Stir in zucchini, salt and pepper; cook until lentils are tender, about 6 minutes. Discard bay leaves.
Makes about 6 cups; serves 4.
Adapted from Cooking Light .