Lentil Caponata – Lentils.org

Ingredients

• 1/2 cup (60 mL) olive oil
• 1 lb (500 g) eggplant, small cubed
• 1 cup (250 mL) finely chopped onion
• 1 1/2 cups (375 mL) diced tomatoes
• 1 cup (250 mL) chopped celery
• 2 Tbsp (30 mL) red wine vinegar
• 2 garlic cloves, chopped
• 1 cup (250 mL) cooked green lentils
• 1/3 cup (75 mL) dried cranberries
• 2 tsp (10 mL) capers
• as needed, salt and pepper
• 3 Tbsp (45 mL) chopped fresh basil
• 1/2 cup (125 mL) toasted pumpkin seeds or pine nuts
• 3 Tbsp (45 mL) grated Asiago cheese