Preheat oven to 180oC (160OC fan-forced).
Place eggplant, tomatoes and fennel onto lined oven trays, drizzle with 2 tablespoons of the oil and roast for approximately 20 minutes until tender and roasted.
Peel eggplant skin away from flesh when cool enough to handle. Roughly chop the flesh and set aside. Remove skin from the tomatoes.
Heat remaining oil in a large pot over medium heat. Add onion and garlic cooking for 3-4 minutes until tender. Add tomatoes and fennel to pot with stock. Bring to the boil, then remove from heat and puree with a stick blender.
Return to heat and add the eggplant and lentils to the pot. Simmer for 15 minutes until lentils are tender. Season to taste,
Serve soup topped with creme fraiche and fennel seeds, accompanied with Parmesan toasts.