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
Print Recipe
Pin Recipe Instructions
- 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.
- 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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