Eggplant and lentil curry

Heat a medium saucepan over medium heat. Spray with oil. Add onion and epplant and cook, stirring for 5 minutes or until tender. Add garlic and garam masala and cook for 30 minutes. Add tomatoes, stock and lentils. Season with salt and pepper and bring to the boil. Reduce heat to low and simmer for 30 minutes or until lentils and vegetables are tender. Stir through coriander and serve over rice.