1) Cook the aubergine under the grill turning occasionally. set aside to cool and then peel off the skin and remove the stem. Roughly chop the flesh and set aside.
2) In a large pan heat the oil and add the onion and carrots with a pinch of salt, and fry over a medium heat for 15-20 minutes until the carrots have softened.
3) Add the aubergine, both types of lentils, kidney beans, soy sauce, tomatoes, chilli powder, oregano and the spices. Stir to combine, and then pour in the stock. Bring to the boil and then turn down the heat to low. Cover with a lid and cook for 1 1/2 hours checking and stirring every 20 minutes.
4) Remove the lid and let the mixture simmer on a low-medium heat, stirring occasionally for about 15 minutes until the sauce is thick. Stir in the lime juice and taste for seasoning.