Lentil Caponata

Name: Lentil Caponata
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

www.lentils.org

Lentils add a hearty main-event element to this traditional Sicilian veggie dish of eggplant and tomatoes. Great served hot or cold, as a main or an appetizer, this dish is perfect for your next...

Keywords

main dish
italian
boiling
whole green
gluten-free
vegetarian
english
summer
tomato

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