Lay out the eggplant/aubergine skin-side up on a baking tray (lined with baking paper) and roast in oven for around 30 minutes at 180 degrees Celsius (350 degrees Fahrenheit), until soft
Heat up oil in a pot and add onion, garlic, celery and carrot once hot
Cook for around 10 minutes, until softened
Add paprika, dried oregano and red wine
Cook for a couple of minutes until red wine has been cooked off
Add porcini mushrooms, sundried tomatoes, tinned tomatoes, stock cube, date syrup, vinegar and salt + pepper and a little extra water if necessary
Bring to the boil and leave to simmer for at least 30 minutes, or longer if possible
Once the eggplant is cooked, use a fork to shred the flesh of the eggplant - the shredded flesh should easily fall out of the outer skin
Add the shredded eggplant to the pan with the sauce, along with the lentils and cook for a little while longer until heated through
To serve:
Serve the sauce alongside pasta of choice
Sprinkle over fresh herbs of choice and nutritional yeast, if liked