lentils simmer while veggies are cooking
In this dish, meaty chunks of eggplant are simmered in a smoky tomato sauce with the sweet-and-sour overtones of lemon and agave. It's hearty!
1/8 cup olive oil
1 large eggplant, peeled and diced
1 cup thinly sliced red onion
1 cup finely chopped diced tomatoes
1 1/2 Tbsp fresh oregano
3 cloves garlic, minced
1/4 tsp finely ground pepper
1 Tbsp tamari
1/2 cup favorite barbecue sauce
1 Tbsp lemon juice
1 Tbsp agave nectar or honey
1 cup dried lentils, prepared as stated below OR 1 can of lentils
1/4 cup finely chopped parsley
salt to taste
Cook the lentils in 3 cups of water or Vegetable stock. (about 25 - 30 min.)
In a heavy-bottom pot, heat the olive oil over medium heat and saute the eggplant for 10 minutes, sprinkling with a bit of water if needed to prevent sticking.
Add the onion, tomatoes, oregano, garlic, and pepper to the eggplant, and continue to saute for 5 minutes.
Add the tamari, and stir thoroughly. Add the barbecue sauce, lemon juice, and honey, stirring thoroughly to evenly coat all the vegetables. This will form a sauce around the eggplant.
Add the lentils with their liquid to the pot, and simmer for about 30 minutes, adding a bit of water if the sauce looks thick. Add the parsley. Season with salt.
I love this dish served over my Creamy Parmesan Polenta. (recipe next blog)
warm hearty comfort food