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Sicilian lentil and eggplant vegetables

updated

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Ingredients for 4 servings:

  • 1 can of lentils
  • 1 m.-sized onion(s)
  • 2 cloves garlic
  • 2 small eggplants
  • 4 tbsp olive oil, cold squeezed
  • ½ cup vegetable broth
  • 50 g capers
  • 150 g raisins
  • 7 tbsp balsamic vinegar
  • 2 tbsp cane sugar
  • Sea salt
  • pepper, black
  • 1 bay leaf
  • 50 g pine nuts

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

Dice the onion, garlic, and eggplant and sauté in hot olive oil. Pour in the vegetable stock. Add the capers, raisins, vinegar, sugar, salt, pepper, and bay leaf. Simmer for about 15 minutes. Add the lentils and bring to a boil. Remove the bay leaf. Briefly toast the pine nuts in a dry pan and add to the eggplant.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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