Smoky Eggplant Lentil Stew with Preserved Olive Relish

Ingredients

• Eggplant2 medium, cubed
• Cooked brown lentils3 cups
• Onion1 large, chopped
• Garlic4 cloves, minced
• Crushed tomatoes1 can (14 oz)
• Vegetable broth3 cups
• Smoked paprika1 1/2 tsp
• Ground coriander1 tsp
• Olives1/2 cup, chopped
• Capers2 tbsp, chopped
• Parsley1/4 cup, chopped
• Olive oil3 tbsp

Method

1. 1Toss the eggplant with 1 tablespoon olive oil and roast at 425°F until browned and soft, about 20 minutes.
2. 2Meanwhile, heat the remaining olive oil in a pot and cook the onion until translucent, then add garlic, smoked paprika, and coriander.
3. 3Stir in crushed tomatoes and broth, then simmer for 10 minutes.
4. 4Add the roasted eggplant and lentils, and simmer gently until the stew thickens and the flavors meld.
5. 5Mix olives, capers, and parsley together to make the relish.
6. 6Ladle the stew into bowls and spoon the olive relish on top before serving.

Tips

• Roasting the eggplant instead of frying keeps the stew lighter while intensifying flavor.
• Mash a few lentils against the side of the pot to create a naturally thicker texture.
• The relish is intentionally sharp and salty; add it just before eating for best contrast.

Nutrition