Lentil & Eggplant Stew

This dish is one that I like to call a “transition” dish, one that is an ideal amidst seasonal changes. In this case, late season eggplant and tomatoes cook slowly with lentils to make a hardy stew that is just perfect for the transition from summer to fall. If you’re in the Bay Area, this dish is great on foggy, cool summer days as well. I like to start this stew in the afternoon and let it simmer as slowly as possible on the stove to really let the flavors meld together, but you can also speed up the process to be done within an hour, making this a perfectly healthy weeknight meal.

Ingredients:

3 Japanese eggplants, peeled & cut into large chunks

1/4 cup olive oil

2 cups cherry tomatoes

1/2 large red onion, diced

3 cloves garlic, chopped

1/3 cup white wine

2 cups lentils, cleaned and sorted

4 cups vegetable stock, plus more as needed

1 tablespoon fresh thyme, chopped

2 bay leaves

1/4 teaspoon black pepper

Salt to taste

Juice of 1/2 lemon

For Garnish: fresh oregano, goat cheese

Method:

Add the eggplant cubes to a bowl and add a generous pinch of salt. Stir to combine, then let sit for at least 20 minutes to 1 hour. Once the eggplant has rested, place on a plate with paper towels and blot the eggplants dry.

Next, heat the olive oil over medium high heat in a large saucepan. Add the eggplants and cook, undisturbed, for 2-3 minutes, until the eggplants start to brown. Stir the eggplants and continue to cook until they are evenly browned and softened. Add the cherry tomatoes, red onion, and garlic. Cook for another 3-5 minutes, until the onions have softened and the cherry tomatoes start to burst.

Add the white wine and cook until reduced by half. Then add the lentils, stock, thyme, bay leaves, and black pepper. Lower the heat to a slow simmer, cover with a lid, and cook until the lentils have mostly broken down and the stew comes together, about 1 hour or more. Add more vegetable stock as needed to keep the stew runny, but still thick. Season with salt to taste and then add the lemon juice just before serving. Garnish with fresh oregano leaves and goat cheese and serve with a mixture of brown & wild rice or with crusty bread.