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Mediterranean Lentil Eggplant Stew

Veggie.Lover's picture
Ingredients
  Onion 1 Large
  Olive oil 6 Tablespoon
  Garlic 3 Clove (15 gm), minced / pressed
  Stalk celery 1 Large, thinly sliced
  Carrot 1 Large, thinly sliced
  Chopped parsley 1⁄4 Cup (4 tbs)
  Oregano leaves 1 Teaspoon
  Dry basil 1 Teaspoon
  Lentils 10 Ounce (1 Package)
  Water 2 Cup (32 tbs)
  Vegetable stock 2 Cup (32 tbs) (Green / Instant Variety)
  Eggplant 1 Medium, cut into 1/2 inch cubes (Unpeeled)
  Tomato paste 1 Can (10 oz)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Ground cinnamon 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chopped parsley 2 Teaspoon
  Shredded jack cheese 2 Tablespoon
Directions

Remove stem and root ends from onion; cut in half lengthwise and cut each half lengthwise so that onion falls into slivers.
Heat 2 tablespoons of the oil in a 4 to 5 quart kettle over medium heat.
Add onion and cook, stirring, until soft.
Stir in garlic, celery, carrot, the 1/4 cup parsley, basil, oregano, lentils, water, and stock.
Bring to a boil over high heat; cover, reduce heat, and simmer for 1 hour.
Meanwhile, heat 2 tablespoons of the remaining oil in a wide nonstick frying pan over medium heat.
Add half of the eggplant and cook, stirring frequently, until lightly browned and beginning tosoften.
Remove and set aside.
Repeat with remaining oil and eggplant.
After lentil mixture has simmered for 1 hour, stir in browned eggplant, tomato paste, vinegar, cinnamon, 1/2 teaspoon salt, and pepper.
Continue simmering, covered, until vegetables are tender , adding up to 1 cup more water during cooking if stew begins to stick.
Add more salt, if needed.
Sprinkle individual servings with chopped parsley and cheese.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Stewed
Restriction: 
Lacto Ovo Vegetarian

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