Lentil and Eggplant Ragu

/

This year, we had a bumper crop of eggplants for the first time ever. I always appreciate this surprise aspect of gardening because it gets me creating new recipes. Our kids were not fans of roasted eggplant, so I devised many ways to include it in other dishes they love.

Give this one a try. We enjoy it with cassava pasta that’s grain-free and nourishing.

LENTIL AND EGGPLANT RAGU

You will need:

  • 1/4 cup olive oil

  • 2 onions, minced

  • 2 eggplants, cut into 1-inch cubes

  • 2 garlic cloves, minced

  • ½ teaspoon each, thyme and oregano

  • 2 bay leaves

  • A pinch of red pepper flakes

  • 1/4 cup red wine (or 2 tablespoons apple cider vinegar)

  • 1/2 cup chicken broth

  • 1 cup beluga lentils, soaked overnight and drained

  • 28 ounce can chopped tomatoes

  • Salt and freshly ground black pepper

Place 1/2 cup lentils in a bowl with cold water to soak overnight.

The next day, in a deep skillet, heat the oil, add the onions, and soften over low heat for about 10 minutes.

Add the eggplant and a pinch of salt, then fry on high for 5 to 10 minutes, stirring often, until the eggplant cubes are golden.

Add the garlic and spices. Fry for another 2 to 3 minutes. Then add the lentils, broth and wine (or use 2 tablespoons apple cider vinegar if you prefer).

Bring to a boil, then reduce to simmer and cook for 20 minutes, or until the lentils are tender and the sauce is thick.

We blended ours with an immersion blender, but leave it chunky over your pasta if you prefer!