Baked eggplant with lentils, tomatoes and a herby topping

INGREDIENTS

large eggplant ((aubergine))

2 tbsp

olive oil

2 tbsp

olive oil

red onion ((spanish onion) finely chopped)

4 cloves

garlic (finely sliced)

2 cans

chopped tomatoes

1 tsp

smoked paprika

1 tsp

brown sugar (or sweetener of your choice)

cayenne pepper

1 cup

cooked green lentils ((approx. 1/3 cup dry lentils, if cooking from scratch))

1/4 cup

fresh oregano (finely chopped (about half a cup of loose leaves) or substitute parsley)

Zest of one lemon

green olives ((pitted), finely chopped)