Monday, April 12, 2010

Lentil Ratatouille

2 Tbs olive oil
4 cups diced eggplants (2 medium sized)
2 cups chopped zucchini (2 medium sized)
1 cup chopped red bell pepper (1 medium sized)
1/2 cup chopped onion (1 medium sized)
2 garlic cloves, minced
2 Tbs dried basil leaves
1/4 tsp salt
1/4 tsp pepper
1 can (28 ounces) Italian-style par-shaped tomatoes, undrained
2 cups cooked lentils

Heat oil in skillet. Sautee eggplant, zucchini, bell pepper, onion, and garlic in olive oil about 4 minutes, stirring occasionally, until veggies are still crisp but tender.

Stir in remaining ingredients except lentils, breaking up tomatoes; reduce heat. Simmer uncovered about 10 minutes to blend flavors. Stir in lentils. Cook until warmed through.

Sprinkle with Parmesan Cheese if desired.

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