Heat oil in a large, deep, non-stick frying pan over a medium-high heat. Add onion and garlic. Cook, stirring for about 2 minutes, until softened.
Add eggplant and mushrooms. Cook for about 5 minutes, stirring occasionally, until lightly browned. Add tomato paste. Cook, stirring a further 1 minute.
Stir in lentils, tomatoes, oregano, stock cube and 3 cups water (see Tip). Bring to boil. Reduce heat and cover with lid. Simmer covered for 20-25 minutes, stirring occasionally, until thick. Remove from heat. Stir in basil. Season with pepper.
Meanwhile, cook spaghetti in a large saucepan of boiling water as directed on packet until tender. Drain.
To serve, spoon eggplant and mushroom bolognese over spaghetti. Sprinkle with parmesan.

Eggplant and mushroom bolognese can be cooked 1 day ahead. Keep, covered in fridge or freeze for up to 1 month. Reheat in a large saucepan over a medium heat until hot. Add a little extra water to thin consistency, if required.
For added protein, replace regular spaghetti with high protein pulse spaghetti. Try serving over wholegrain bread or toast instead of spaghetti for a change.
Substitute water and stock cube with 3 cups Heart Foundation reduced salt vegetable stock (dressings and condiments category), if preferred.