Sicilian Lentil and Eggplant Vegetables

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 can lentils
  • 1 medium onion (s)
  • 2 cloves garlic
  • 2 small eggplant (s)
  • 4 tablespoon olive oil, cold pressed
  • 0.5 ½ cup vegetable broth
  • 50 g capers
  • 150 g raisins
  • 7 tablespoon balsamic vinegar
  • 2 tablespoon cane sugar
  • sea-salt
  • Pepper, black
  • 1 bay leaf
  • 50 g pine nuts
Sicilian Lentil and Eggplant Vegetables
Sicilian Lentil and Eggplant Vegetables

Instructions

  1. Dice the onion, garlic and eggplant and sauté in hot olive oil. Pour in the vegetable stock. Add capers, raisins, vinegar, sugar, salt, pepper and bay leaf.
  2. Let simmer for about 15 minutes. Add the lentils and bring to the boil. Remove the bay leaf. Briefly toast the pine nuts in a pan without fat and add to the aubergines.

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