Aubergine gamelastra with a roasted pepper sauce, puy lentils and polenta croutons

This was the first dish of mine that I really loved and felt was my own creation. It’s full of earthy, intense flavours balanced with the sunny lightness of red peppers, polenta and sundried tomatoes; and then, at the end of the day, it’s serene and comforting too. The name relates not to the ingredients, cooking style or nationality, but to the fact that I was thinking about the extraordinary first public airing of the Cork University’s Gamelan orchestra, for which we did some interpretati