Preheat Oven to 425F.
Slice eggplant lengthwise and place it on a baking sheet. Salt and pepper if desired.
Bake for 6 minutes on each side.
On stovetop heat dutch or large pot over medium-high heat.
Add vegetable stock, garlic, onion, celery, carrot, and mushrooms.
Saute 7-10 min until vegetables are soft.
When eggplant is finished baking, remove from oven and dice.
Add eggplant to the dutch oven or pot.
Reduce heat to medium.
Add diced tomatoes, crushed tomatoes, lentils and then stir.
Add crushed red pepper and basil.
simmer over medium or medium-low heat for about 30 minutes.
Serve over pasta and garnish with fresh basil. Also good with multigrain bread.