Pasta with Eggplant and Red Lentils

1/4 cup EVO oil
3 garlic cloves, thinly sliced
2 medium-size eggplants, peeled and cubed
2 teaspoons kosher salt
1 teaspoon black pepper
1 Spanish onion, diced
1 1/2 cups red lentils, rinsed and picked over
1 tablespoon curry powder
2 teaspoons ground cumin
2 bay leaves
2 cups canned crushed tomatoes
6 to 10 cups Vegetable Broth
1 pound pasta
1/4 cup fresh cilantro leaves, roughly chopped, for garnish
1/4 cup fresh basil leaves, roughly chopped, for garnish
1/4 cup fresh roughly chopped scallion greens, for garnish
Shaved Mozzarella cheese, for garnish

In a microwave safe casserole dish, put the eggplant in and drizzle some EVO oil on it along with salt and pepper and cover it. Cook on high for about 5-7 minutes until softened. Place a large skillet over medium-high heat and when it is hot, add EVO oil. Add the onions and cook until it is lightly browned, about 2 to 3 minutes, then the garlic. Add the lentils, curry, cumin, and bay leaves, stirring well after each addition, and cook for 5 minutes. Add the eggplant to the skillet. Reduce the heat to medium and add 6 cups of broth. Cook until the lentils are soft, about 45 minutes, adding more broth as necessary Add the tomatoes and cook until the sauce is thickened, about 15 to 20 minutes. While the sauce is cooking, bring a large pot of water to a boil over high heat. Add the pasta and cook until it is tender. Drain. Remove the bay leaf from the lentil mixture and toss the mixture with the pasta. Garnish with the cilantro, basil, scallion greens, and Mozzarella. Serve immediately.