Eggplant and Lentil Stew

I eat a vegetarian diet at least one day a week. I allow myself some dairy and maybe an egg or two if I feel unconfident in my protein intake. I may benefit as well as the planet. Vegetarian restaurants always pique my interest as I try to learn more.

I recently dined at a restaurant offering a mostly vegetarian menu. Some selections were vegan; most were less strict with some egg and cheese dishes. It was lunchtime and cold so salads had no appeal. I needed something warm and hearty. My choice, an eggplant and lentil stew with a tomato base and Greek influence. It was similar to meatless lentil bolognese sauce with eggplant and aromatic vegetables. The preparation was delicious; served on rice with some feta cheese crumbles on top. I have recreated it with a few changes that make it mine, perhaps even better.

The choice of lentils is important so they don’t disintegrate into a murky sludge. Lentils will maintain their integrity even though held at heat for an extended period. This means that traditional flat brown and red lentils, usually used for soups and Dahl, will not do. Beluga lentils and varieties described as French lentils are best. These little round balls cook tender and hold their shape.

The stew need not be served with a grain but it makes a more complete dish. Cooked rice is fine of course but feel free to use any cooked grain such as farro, barley, millet or quinoa. Pasta is another choice as would be a sautéed or fried slice of firm tofu for another texture and protein boost.

EGGPLANT and LENTIL STEW

Ingredients:

• 1 medium purple eggplant, peeled or not, cut into 3/4 inch cubes, salted with 2 teaspoons of salt and left to drain in a colander for an hour. Shake or towel off the remaining drops of water clinging to the eggplant cubes

• 1 cup French lentils cooked in 2 ¼ cups water with ½ teaspoon salt for about 20 minutes or until tender yet firm. Drain any excess water

• 1 large red bell pepper, cored and cut into ½ inch pieces

• 1 medium onion, chopped

• 1 small, or ½ of a medium fennel bulb, chopped. No tops

• 4 cloves garlic, crushed and minced

• 1 fourteen ounce can crushed tomatoes, or equivalent of prepared tomato sauce

• ¾ cup red wine

• ½ cup chopped pitted Kalamata olives

• 4 tablespoons extra virgin olive oil, divided

• 1 tablespoon red wine vinegar

• 1 ½ teaspoons dry oregano

• Salt and pepper

• Cooked grain of choice, feta crumbles and chopped parsley for service

Method:

• Put the drained eggplant in a bowl and toss with 2 tablespoons of olive oil. Place on a parchment lined sheet pan in one layer and bake at 400F degrees for 10 to 12 minutes

• Meanwhile heat a large skillet or braising pan over medium high heat and add in the olive oil

• Put the onion, red pepper and fennel bulb in the pan and cook for a few minutes until the vegetables have softened. Add the garlic and give it a stir

• At this point the eggplant should be cooked, so add that to the pan as well

• Add the red wine and reduce by 1/2, then stir in the crushed tomato, vinegar, oregano and olives

• Bring to a simmer and cook for 12 to 15 minutes until the desired stew-like consistency is attained. Season with salt and pepper

To serve:

• Spoon over some cooked grain in warm bowls, and sprinkle with feta cheese crumbles and chopped parsley

A simple and satisfying vegetarian dish I will make again. Start to finish it takes less than an hour and can be made ahead, refrigerated and reheated at your convenience. A pescatarian might use this as a base for a white fleshed fish as well.

Enjoy!