Pour a little olive oil in a large non-stick pan and add the chopped onion and garlic and the rosemary.

Then place the pan over medium heat and gently fry the garlic and onion in the oil for 4 minutes. In the meantime dice the eggplant up. Add it to the pan.

Stir and cook the eggplant for 3 minutes. Add extra olive oil if necessary. Clean and trim the bell pepper. Dice it up as well. Then add this to the pan together with the tomato paste. Season with a little salt.

Stir well again. Cook for another 2 minutes. Add the harissa paste and half a glass of water.

Stir the vegetables well. Season with the ground cumin, coriander and the garam masala.

Stir and cook for 2 more minutes until the vegetables are well mixed. Then take the pan off the heat and pour the vegetables in a baking dish.

Place the dish in a preheated oven at 356°F (180°C) for 30 minutes and roast the vegetables until tender. Stir halfway through cooking time. Then remove the dish from the oven and stir in the drained lentils and the freshly chopped mint.

Stir well. Check the seasoning and add extra salt or harissa to taste if necessary. Serve piping hot.