Recipe of the Day: Eggplant, Lentil and Chickpea Stew

• 1½ cups small lentils
• 2 cups boiled chickpeas
• 1 large white eggplant
• 1 large globe eggplant
• ½ cup olive oil
• 1 large onion, finely chopped
• 2-3 cloves garlic, crushed
• 1 can diced tomatoes
• 1 tbsp tomato paste
• Dried chili pepper or fresh hot peppers (to taste)
• 2 tbsp fresh mint, finely chopped
• 2 tbsp parsley, finely chopped
• Salt and pepper

Instructions

1. Boil the lentils in water for 15 minutes. Drain them in a colander.
2. Cut the eggplants into large pieces.
3. Soak them in a bowl of water for a few minutes to remove bitterness. Squeeze them well.
4. Heat the olive oil in a frying pan and sauté the eggplants for 3-4 minutes. Remove them and set aside.
5. In the same pan, sauté the onion for 3-4 minutes until translucent. Add the minced garlic and tomato paste, and sauté for 1 more minute.
6. Stir in the diced tomatoes, season with salt and pepper, and add the fresh herbs (mint and parsley). Remove from heat.
7. Spread 2-3 tablespoons of the tomato sauce on the bottom of the pot.
8. Layer half the eggplants, followed by half the lentils and half the chickpeas.
9. Repeat the layers with the remaining eggplants, lentils, and chickpeas.
10. Pour the remaining tomato sauce over the top and gently press the layers.
11. Add 1 cup of hot water to the pot.
12. Cover the Dutch oven and bake in a preheated oven at 180°C (356°F) for about 40 minutes, until the mixture becomes tender and the flavors meld.
13. Towards the end of baking, once the vegetables release their juices, uncover the pot and increase the oven temperature slightly. Allow the dish to bake until it thickens and the oil separates, giving it a rich, stew-like texture.
14. Serve warm.

Enjoy!

Source: Argiro Barbarigou