Lentil patties with spicy eggplant sauce

Ingredients

• 2 medium_piece (400g) potatoes, chopped coarsely
• 2/3 cup (130g) red lentils
• 1 medium_piece red capsicum (bell pepper) (200g)
• 2 teaspoons olive oil
• 1 medium_piece (150g) brown onion, chopped finely
• 2 cloves garlic, crushed
• 2 tablespoons water
• 1 (150g) stalk celery, trimmed, chopped finely
• 2 (160g) medium silver beet (swiss chard) leaves. trimmed, shredded
• 1/4 cup (40g) roasted pine nuts, chopped coarsely
• 1 1/2 cup (105g) stale wholemeal breadcrumbs
• 2 teaspoons chopped fresh coriander (cilantro), coarsely
• 1 tablespoon fresh flat-leaf parsley, coarsely chopped
• 1/2 cup (50g) packaged breadcrumbs, approximately
• 2 teaspoons vegetable oil
• Eggplant sauce
• 1 large_piece eggplant (500g)
• 1 clove garlic, crushed
• 2 tablespoons lemon juice
• 1 tablespoon sweet chilli sauce
• 1/4 cup (70g) low-fat natural yogurt