Heat olive oil in a Dutch oven over medium-high heat.
Add onion and Garam Masala; sauté 3 minutes or until onion is tender.
Stir in tomato, turmeric, ginger, garlic, and eggplant; sauté 7 minutes or until eggplant is tender.
Add lentils, water, salt, and bay leaves to pan; bring to a boil.
Cover, reduce heat, and simmer 15 minutes.
Stir in zucchini; bring to a boil. Reduce heat, and simmer 10 minutes or until zucchini is tender.
Discard bay leaves. Serve over rice.
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