Roasted Eggplant with Lentils & Garlic Tahini Sauce - Community Servings

Ingredients

• 6 tablespoons olive oil
• 2 carrots, peeled and cut into 1/2-inch chunks
• 2 celery stalks, cut into 1/4-inch slices
• 1 medium onion, finely diced
• 6 cloves of garlic, thinly sliced
• 1 cup brown or du Puy lentils
• 2 bay leaves
• 4 cups low-sodium vegetable broth
• 2 teaspoons red wine vinegar
• 2 large eggplants, halved lengthwise
• 4 sprigs fresh rosemary
• 2 tablespoons minced parsley
• 1/4 cup pine nuts or walnuts
• Salt & pepper to taste