Cook the eggplant on a gas stovetop directly on flame. Roast for 12-15 minutes turning frequently with metal tongs until the flesh is soft and smoky and the skin is charred all over. If you don't have a gas burner-you can place on broil in the oven-just poke holes in egg plant prior and roast for longer-about 45 mins, turning a few times. Remove the eggplants from the heat. Let cool then split open with a knife and scoup out the flesh into a colander-avoid getting too much of the black skin. Let drain for at least 15 minutes. Then season with salt and pepper and 1/2 tablespoon good quality red wine vinegar.

While the eggplants are cooking and draining. Place lentils in a medioum saucepan. Cut one carrot and half a celery stalk in to large chunks and toss them in with the lentils. Add the bay leaf, thyme and onion. Cover with plenty of water and bring to a boil. Lower the heat to a simmer and cook till done- 15-25 minutes, depending on the lentils. You don't want to boil them the whole time. Skim the scum from the surface. Drain the lentils and discard the carrot, celery, bay leaf, thyme and onion and tranfer lentils to a mixing bowl.

Add the rest of the vinegar and the 2 tablespoons of the olive oil. Salt and pepper and keep covered and some place warm.

Cut the remainig carrot and celery into a small dice and mix with the tomatoes. Add the remaining oil, sugar and salt. Spread in an ovenproof dish and cook for about 20 minutes at 350 F-cook till tender but firm.

Add the cooked veggies to the warm lentils. Then add the chopped herbs and stir gently. Adjust seasoning... pile the eggplant in the center and add the dollop of vegan sour cream... finish with salt, pepper and a drizzle of olive oil.