Heat a deep non-stick pan and add the eggplant chunks. Let the eggplants cook at medium high heat while stirring occasionally for 5 minutes.
Once the eggplants are starting to soften a little, add the minced garlic, olive oil, diced peppers and lentils and gently mix everything together.
Season with smoked paprika, thyme, ground cumin, ground coriander and salt and stir to combine. Let the spices and veggies cook for a few more minutes. Once the eggplants are soft and almost creamy to the bite, add the chopped tomatoes. Stir together before adding the fresh basil last minute.
Serve the salad hot or cold with a sprinkle of fresh sliced spring onions on top and a drizzle of dressing. Enjoy.