Heat the vegetable oil in a frying pan and send the onion and carrot to fry on medium heat for 3-4 minutes, do not forget to stir. Add the eggplant to the pan. Continue to fry for another 4-5 minutes, constantly stirring the vegetables.
Dice the zucchini and sweet pepper.
Add them to the pan with the rest of the vegetables and continue to fry over medium heat.
Add diced tomatoes (the skin can be removed if desired). Stir.
Add black and red pepper, Basil and rosemary.
Add the lentils, mix gently, pour in the water, cover the pan with a lid and simmer for 10-12 minutes, then without a lid - for about 10 minutes, do not forget to stir periodically.
Season the stew with salt to taste, add crushed garlic and herbs.