Slice the aubergines and red pepper into small bite-sized pieces.

Place the sliced aubergines and red pepper in a large saucepan.

Add chopped tomatoes, tomato puree, chili flakes, paprika, cumin seeds, tamari, and finely chopped garlic to the saucepan.

Add puy lentils to the saucepan.

Pour 350ml of boiling water into the saucepan.

Bring the mixture to a boil, then reduce heat and simmer for about 50 minutes.

Stir in the tahini.

Boil the brown rice pasta according to package instructions.

Drain the pasta.

Add the drained pasta to the aubergine and lentil sauce. Mix well.

Serve hot.