Premio Lentil-Eggplant Tomato Sauce
- Number of Servings: 6
Ingredients
Eggplant:3 2/3 cup globe eggplant cubes (peel eggplant first)kosher saltLentils:1/2 cup small whole green lentils1/4 a clove of garlic1/4 of a large bay leaffreshly ground black pepper, to taste 2 cups Trader Joe's Marinara Sauce (canned)
Salt eggplant cubes liberally and set in colander, over a bowl or in sink to drain for 1/2 hour.
Meanwhile, fill a saucepan with 1 1/4 cups of water and add lentils, garlic clove, bay leaf, and generously grind black peppercorns over saucepan to taste (pepper is not in the nutritional calculations). Bring lentils to boil and then reduce heat to low and cook for approx. 30-35 minutes. You do not need to cook lentils to doneness as you will be adding them to the sauce, this is just a head start. Be sure to use small lentils.
After the eggplant cubes have been salted for 30 minutes, rinse them thoroughly. Heat stockpot you will be using for spaghetti and add enough olive oil to cover pan bottom. Fry the eggplant cubes, stirring occasionally with a metal spatula, until the white is gone from the cubes and they are a nice translucent green color. Spoon these cubes into the large saucepan you have selected for the sauce. It is all right if some of the eggplant sticks to the pan, as you will be boiling water in it later for spaghetti.
After the lentils have nearly finished, add them to the pan with the eggplant, then open the can (28 oz) and use a one cup measuring cup to scoop 2 cups of the canned sauce into the pna with the lentils and eggplants. You may save the rest of the canned sauce in a refrigerator container for another use.
Bring the large saucepan to a boil, reduce the heat to a slow simmer, cover the pan and cook for a further 15-20 minutes to finish off the lentils. You may also simmer your sauce for at least another 30 minutes on the stove top if you wish.
Using the pot you cooked the eggplant in, add water and some salt and cook spaghetti according to package directions. Drain and serve with sauce.
Serving Size: Makes 6 half-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SUNNYCALIGIRL.
Meanwhile, fill a saucepan with 1 1/4 cups of water and add lentils, garlic clove, bay leaf, and generously grind black peppercorns over saucepan to taste (pepper is not in the nutritional calculations). Bring lentils to boil and then reduce heat to low and cook for approx. 30-35 minutes. You do not need to cook lentils to doneness as you will be adding them to the sauce, this is just a head start. Be sure to use small lentils.
After the eggplant cubes have been salted for 30 minutes, rinse them thoroughly. Heat stockpot you will be using for spaghetti and add enough olive oil to cover pan bottom. Fry the eggplant cubes, stirring occasionally with a metal spatula, until the white is gone from the cubes and they are a nice translucent green color. Spoon these cubes into the large saucepan you have selected for the sauce. It is all right if some of the eggplant sticks to the pan, as you will be boiling water in it later for spaghetti.
After the lentils have nearly finished, add them to the pan with the eggplant, then open the can (28 oz) and use a one cup measuring cup to scoop 2 cups of the canned sauce into the pna with the lentils and eggplants. You may save the rest of the canned sauce in a refrigerator container for another use.
Bring the large saucepan to a boil, reduce the heat to a slow simmer, cover the pan and cook for a further 15-20 minutes to finish off the lentils. You may also simmer your sauce for at least another 30 minutes on the stove top if you wish.
Using the pot you cooked the eggplant in, add water and some salt and cook spaghetti according to package directions. Drain and serve with sauce.
Serving Size: Makes 6 half-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SUNNYCALIGIRL.
Nutritional Info Amount Per Serving
- Calories: 110.1
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 254.8 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 7.3 g
- Protein: 6.5 g
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