Mediterranean Lentil Eggplant Stew
|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|
|Chopped parsley||2 Teaspoon|
|Shredded jack cheese||2 Tablespoon|
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.