Preheat the oven to 350°F.

Halve the tomatoes and place on a baking tray, and then drizzle over 1 tsp olive oil. Season with salt and pepper and place them in the preheated oven for 30 minutes. Use this time to prep the rest of the meal.

Slice the aubergines and sprinkle with salt. Place on a colander over the sink for 20 minutes, after which you will rinse with cold water and drain well. Use kitchen paper to absorb excess moisture.

Toast the pine nuts in a hot, dry pan. Set aside.

Cook the red lentils in the vegetable stock until cooked and about to turn to mush. You may need to add a dash of water.

Add the smoked paprika, cayenne pepper, turmeric, and crushed garlic and a stir well, cooking for a few more minutes. Set aside to keep warm.

After the 30 minutes have passed, remove the tray of tomatoes from the oven and add the aubergines to the tray.

Drizzle the aubergines with the second teaspoon olive oil and bake for 30 minutes. (This means the tomatoes roast for 1 hour.)

Make a quick vinaigrette by whisking together the balsamic vinegar and the second mention of olive oil in a small bowl.

When ready to serve, divide the warm lentil puree between 3 dishes. If you are feeling a bit fancy, spoon it on arugula or lettuce. Pile the grilled vegetables on top of the warm lentils and drizzle over the vinaigrette. A small spoonful basil pesto and a scattering of toasted pine nuts will round it off perfectly.