eggplant with tomatoes, rice & du puy lentils

In between teaching classes, I loved strolling through the local markets, where the eggplants and tomatoes were piled up high. 

Combining eggplants and tomatoes with just a handful of other ingredients in any hearty meal, such as this one from my book "With a Pinch of Yoga", instantly brings me back to these markets.

½ cup brown rice
½ cup du puy lentils
water
apple cider vinegar

Soak the rice and lentils together in plenty of water and a splash of water, for at least twelve hours. 
Drain, rinse and put in a pan. 

2 ½ cups of water 
the soaked rice and lentils
1 tsp miso
1 tbs coconut oil
1 eggplant
1 onion
3 – 5 garlic cloves
1 tbs tamari
9 tomatoes
fresh basil

Add water to the rice and lentils. Cook until tender. Once the rice and lentils are done, stir in the miso.
Meanwhile, heat the coconut oil and chop the eggplant, onion and garlic. Add the eggplant, onion and garlic to the oil and cook until the eggplant lightly starts to brown. Stir in the tamari.
Roughly chop the tomatoes and add to the eggplant mixture. Cook until the eggplant is tender and the tomatoes are falling apart. 
Transfer the rice, lentils and eggplant-tomato sauce to two to four bowls. Garnish with fresh basil.