Slice the eggplant into 1cm rounds and sprinkle with sea salt to let sweat. After 20 mins rinse off and pat dry.
Place eggplant on a baking sheet and season with salt and pepper and drizzle with some olive oil.
Bake at 175C for 30 mins or until golden, turning once.
Sauté onion in some olive oil for 5 mins, add red curry paste and blend through the onions.
Add diced potatoes, ginger and garlic and cook for 10 – 15 mins on medium heat stirring regularly.
Add red capsicum and stir through and then add lentils, coconut milk and one cup of water.
Let simmer for 20 – 30 mins more until potatoes are soft, adding lime juice and zest, tamari and salt and pepper to taste. Add more water if more liquid is needed.
Cut the roasted eggplant into quarters and five mins before serving, add eggplant, green beans and fresh tomatoes to curry until beans are just cooked.
Serve on a bed of brown rice garnished with plenty of torn basil leaves.