Heat 2 Tbsp oil in a large frying pan over medium heat. Add the aubergine and cook until soft. Remove from the pan.
Add the rest of the oil and saute onion until soft and translucent. Season with salt.
Add garlic, red pepper and MKS Berbere mix and cook for a further 2 minutes.
Add the cooked aubergine back into the pan along with lentil, 1/2 cup of stock and 2 cups of water. Bring to simmer (if using tinned lentils, just use 1/2 cup of stock and cook though until thick sauce has been created.
Simmer for 20-30 minutes or until the lentils are cooked through and the water has gone. If needed add more water until lentils are soft.
Serve with a big dollop of natural yoghurt and a garnish of fresh coriander leaves.