Lentil Caponata

Directions

1. Heat a large pot on medium-high heat and add the oil and eggplant. Cook, stirring often for 7-10 minutes or until the eggplant is tender. Season generously with salt and pepper. Remove from the pot using a slotted spoon and reserve in a side bowl.
2. There should be some oil left over in the pan, if not, add a small splash. Add onion and continue to cook until golden. Stir in tomatoes and celery and cook until tomatoes begin to break down, approximately 5 minutes.
3. Stir in sautéed eggplant, vinegar, garlic, lentils, cranberries, and capers. Stir in 1/ 4 cup (60 mL) of water. Reduce heat to a simmer, place a lid on top of the pot and continue to cook for 12-15 minutes or until all of the vegetables are tender.
4. Season to taste with salt and pepper. Portion into serving bowls and garnish with basil, seeds or pine nuts, and cheese. Serve hot or cold, with a slice of your favourite toasted bread, crostini, pita, or alongside cooked pasta.