Aubergine, Lentils, and Peppers cooked in Olive Oil | Rowena G's Recipes

Ingredients

• 150g green lentils
• 1 medium aubergine
• 1 large onion, halved and thinly sliced
• 6 cloves garlic, crushed and finely chopped
• 1 red pepper, cut in half and thinly sliced
• 14 ounces can diced tomatoes
• 4 tbsp extra virgin olive oil
• 1 cup water
• 3 tbsp extra virgin olive oil
• 1 tsp salt
• 1 tsp granulated sugar
• 1 tsp fresh finely chopped rosemary
• freshly ground black pepper to taste
• Put the green lentils in a pan of boiling water, stir and cover. Simmer on a medium heat for 15 minutes. Drain into a sieve and set aside.
• Heat the 3 Tbsps of olive oil in a non-stick pan and very lightly sauté the aubergine slices for 5 minutes. This will help aubergines to soften up and start bringing out their lovely, sweet flesh.
• Once cooked, cover and cool the dish in the pan, this will allow the flavours to develop and blend well. Serve just warm or at room temperature with some crusty bread.
• Lunch
• Main Dishes
• Side Dishes
• Vegan
• Vegetarian