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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
Optional additional garnishes include freshly grated pecorino cheese and crunchy oven roasted lentils*.
*To oven roast lentils: Split Red Lentils – Pre-soak for 1 hour, then oven roast for 15-20 minutes at 400°F (200°C). Whole Red Lentils – Pre-soak for 12 hours, then oven roast for 30 minutes at 400°F (200°C). Whole Green Lentils – Pre-soak for 12 hours, then oven roast for 30 minutes at 400°F (200°C).
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