Sicilian Lentil Caponata Ragu – Lentils.org

Ingredients

• ½ cup (125 mL) canola oil
• 2 lbs (1 kg) ground beef
• 4 lb (2 kg) large eggplant, large dice
• 4 tsp (20 mL) dried oregano
• 2 tsp (10 mL) salt
• 2 cups (500 mL) red onion, minced
• 2 tsp (10 mL) garlic cloves, minced
• 1 cup (250 mL) flat leaf parsley, leaves and stalks minced separately
• 2 cups (500 mL) large green olives, pitted and halved
• 42 oz (1.25 L) whole peeled Roma tomatoes, canned
• 3 cups (750 mL) low-sodium vegetable or beef stock
• 2 tsp (10 mL) red pepper flakes
• 1 cup (250 mL) whole red lentils, dry
• ½ cup (125 mL) red wine vinegar
• 2 lb (1 kg) dried pasta