Eastern Eggplant Stew

1 eggplant diced - salted and pressed for 30 minutes
1 tbl olive oil (if needed)
1 med onion chopped
2-3 stalks celery chopped
1/2 cup dried quinoia
1/2 cup dried lentils
1 can black beans rinsed and drained
3 cups chicken broth
Chili Pwr
cinnamon
cumin
paprika to taste

Dice eggplant and salt it let it stand for 30 minutes until it begins to weep. sweat the onion, eggplant and celery until translucent. add the spices to taste and toast for 30-5 minutes. Add quinioa and lentils and the broth. simmer for 20 minutes add more liquid if needed. rinse and drain the beans add them and the tomatoes and heat through. Can use to stuff peppers or eat as a stew

Serving Size: Makes 6 1 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user KCAR54.