Directions

1. In a nonstick saucepan combine broth, lentils, 1 teaspoon of the curry powder plus garlic; bring to boiling. Reduce heat to low; cook, covered, 15 to 20 minutes or until lentils are tender. Remove from heat; let stand 10 minutes. Drain excess liquid.
2. Meanwhile, in a small bowl combine paprika and remaining 1 teaspoon curry powder. Brush 2 teaspoons of the oil on eggplant slices. Sprinkle evenly with paprika mixture.
3. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Place eggplant slices on grill. Grill 2 to 4 minutes per side or just until tender. Remove from grill; place on a cutting board. Let stand 8 to 10 minutes. Dice eggplant.
4. In a large bowl combine lentils, eggplant, cucumber and bell pepper; season with pepper to taste. Drizzle with vinegar and remaining 4 teaspoons oil; toss to coat. Place arugula on individual plates, top each with 1 cup of the eggplant mixture, and serve.