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Stewed Eggplant Tomato Lentils
I want to share with you a recipe that I really like to make. A lentil and eggplant stew that is perfect for a friday evening meal. It has a delicious sauce and the vegetables are soft and tender. The reason I like to make it is that you can make it a day in advance.
Serving suggestion: Place it next to the Shabbat challah, because it’s better to eat it with bread:)
4 – 5 Servings
Ingredients:
Medium long, shiny eggplant, diced
2 – 3 medium zucchini, diced
Medium onion, diced
2 tablespoons red lentils, a little more
A clove of garlic, chopped
A hot green pepper, sliced into rings
A tablespoon of tomato paste
A cup and a little water
Spices:
A teaspoon of sugar
Half a tablespoon of sweet paprika
A tablespoon of broth
Half a teaspoon of black pepper
Salt
Preparation:
1. Heat a large frying pan with enough oil to cover the bottom. Fry the eggplant cubes for 7-8 minutes. Add the zucchini cubes and onion and continue frying for another 5 minutes.
2. Add the remaining ingredients, including the spices and lentils. Bring to a boil. Cover. Reduce heat to medium and cook for 30 minutes, stirring occasionally.
