Place 2 tablespoons of oil, the garlic and onion in a large deep saute pan over medium heat. Cook, stirring for 10 minutes until the onions of soft.
Increase the heat to medium-high, add the remaining oil with the eggplant and tomatoes. Cook for 8 minutes, stirring occasionally until the eggplant is soft and starts to colour. Stir in the lentils, then pour in the stock and bring to the boil. Reduce the heat to medium low, cover and cook for 20-25 minutes, stirring occasionally and checking the lentils are not catching on the base of the pan. Taste and season with salt and pepper.
Five minutes before the lentils are cooked, sauté the Broccolini® in a separate frying pan with a little oil until just tender.
Dollop yoghurt over the lentils then top with the sautéed Broccolini®. Scatter with mint and lemon rind. Drizzle with oil and season. Serve.