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Eggplant Tomato & Onion Saute with Lentils

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Ingredients

Adjust Servings:
1 cup lentils sorted and rinsed
2 1/4 cup vegetable broth
1/4 cup white wine
1 tsp. granulated garlic
1 tsp. granulated onion
1 tsp. salt
1/2 tsp. black pepper
2 tbls. extra virgin olive oil
1 large vidalia onion chopped
2 cloves fresh garlic minced
1 large eggplant peeled (optional) and diced into 1 inch cubes
1 large tomato diced
1/4 cup capers drained and rinsed
about 4 ounces feta cheese crumbled

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Eggplant Tomato & Onion Saute with Lentils

Try this quick, easy and healthy saute with lentils!

Features:
  • Vegetarian
  • 55 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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Our neighbor’s garden had a great season and they generously shared with us for this recipe! Since we had the fresh eggplants and tomatoes from their garden, as well as onions, capers, and lentils on hand, we decided to make a delicious and healthy saute!  It’s quite an easy (and did we mention healthy) recipe and a good way to use up the last of garden’s summer produce. You’ll love it!

Steps

1
Done

For Lentils

Sort (to remove any stones) and rinse lentils.

2
Done

Add the vegetable broth, lentils, wine and seasonings to a saucepan and stir well. Bring to a boil then reduce heat to low and simmer covered until liquid has been absorbed, about 35 minutes.

3
Done

While lentils are cooking, heat olive oil in a saute pan over medium high heat, until hot. Add onion. and saute until soft until they start to soften, about 5 minutes.

4
Done

Add garlic and saute for another minute.

5
Done

Add eggplant and saute for about 15 minutes, until eggplant is tender.

6
Done

Add tomatoes and capers, cover and saute for another 5 minutes. Season with salt and pepper to taste.

7
Done

To serve, add lentils to a bowl and then top with eggplant saute, feta cheese and a few fresh of fresh parsley for presentation.

8
Done

GREEK SISTER'S TIP:

If you have eggplant that's bitter, a good tip is to salt and "drain" the eggplant. After you cut the eggplant into the 1 inch cubes , place it in a colander over a bowl or in the sink and sprinkle liberally with salt and let sit for 30 minutes to an hour. Press the eggplant as much as possible to squeeze out the liquid, rinse with fresh water, pat dry then proceed with the recipe.

Greek Sisters

We're two Greek sisters who love to cook & create!

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