Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        eggplant
     2/3  cup           red lentils
   2      cups          water
   2      teaspoons     black mustard seeds
   1      teaspoon      coriander
   1      teaspoon      cumin
   1                    cinnamon stick
   1                    cayenne pepper to taste
                        to taste

Preparation:

Roast the eggplant in a 400F oven for an hour (stab it first with a fork). A half hour or twenty minutes before you anticipate the eggplant will be done, pop the mustard seeds in a medium sized saucepan, then add lentils, water and spices. Bring to a boil and gently simmer until the eggplant is finished cooking, then remove eggplant from oven, slit open, scoop out innards, chop them coarsely and add to lentils. Cook another 5-10 minutes to blend all the flavors.