Wash the eggplant and cut it in halves. Then with a knife cut the eggplant like shown in the picture. Spread some coconut oil on top of the halves, add salt and pepper to taste and put them on a baking tray lined with parchment paper. Bake them in the oven for about 35-45 minutes until nice and soft.
While the eggplant is baking dice the onion and garlic and cut the zucchini into cubes. Rinse and drain the red lentils with hot water.
Now fry the onion, garlic and spices with a little coconut oil in a pot and add the red wine.
Immediately add the red lentils too, give it a stir and add the veggie stock. Let simmer for about 10 minutes, then add the sieved tomatoes, the zucchini cubes and salt, pepper and chili to taste. Let simmer at low heat for another 10 minutes.