Summary

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

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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.