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Lentils add a hearty main-event element to this traditional Sicilian veggie dish of eggplant and tomatoes. Great served hot or cold, as a main or an appetizer, this dish is perfect for your next picnic or dinner party.
1/2 cup (60 mL) olive oil
1 lb (500 g) eggplant, small cubed
1 cup (250 mL) finely chopped onion
1 1/2 cups (375 mL) diced tomatoes
1 cup (250 mL) chopped celery
2 Tbsp (30 mL) red wine vinegar
2 garlic cloves, chopped
1 cup (250 mL) cooked green lentils
1/3 cup (75 mL) dried cranberries
2 tsp (10 mL) capers
as needed, salt and pepper
3 Tbsp (45 mL) chopped fresh basil
1/2 cup (125 mL) toasted pumpkin seeds or pine nuts
3 Tbsp (45 mL) grated Asiago cheese
Quick tip: For a smokey effect, try BBQing the eggplant. Simply slice length-wise into 1 cm thick pieces, drizzle with oil and BBQ until tender with some charring. Chop into cubes and continue along with Step 3.
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