Wow, has it really been two weeks? I'm not doing so hot on this blog thing. You'll be happy to hear that I am not (NOT) simply failing to eat when I am not posting. I have been subsisting largely on Girl Scout cookies of late. I love Samoas, and I literally eat them for breakfast during Girl Scout Cookie season.
Anyway, on Sunday night, I was over at Mom's, as usual, and realized that she had some delightful leftovers AND some lovely new food from spud.com. (If you don't know what it is and you live near Seattle, check it out!)
You'll need:
1 lovely, unblemished eggplant
1/2 a red bell pepper, chopped
1/4 c. chopped onion
3 cloves garlic (thanks, Brent!), minced
1 c. cooked lentils
2 plum tomatoes, chopped
olive oil
water, red wine, salt, pepper, ketchup (if any of the flavorings sounds gross, leave it out)
Start with the eggplant. Slice it lengthwise into as many 1/4-inch thick oblong slices as you can. Salt and pepper each side. Fry them in just a bit of oil in a nonstick pan until they're mostly cooked and golden on both sides. As they finish, toss them into the oven (about 350). They'll stay hot and finish cooking.
Saute the pepper, garlic, and onion over medium-low heat in a bit of oil. Season with salt and pepper. Add the lentils, the tomatoes, about 1 c. of water, a splash of the wine, ketchup, and some balsamic vinegar if you so desire. Let bubble until some of the water has evaporated and everything is mushy. Put about half to three quarters of the mixture into a blender and puree until smooth. Add some more water if it needs it to turn over.
Put the pureed mixture back into the pan with the other stuff and heat through. Serve on top of the eggplant slices. I dished this up with garlic mashed potatoes.
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