This is a vegetarian dish where there is so much going on flavor-wise, you never even realize that there’s no meat. Sweet chunks of red bell pepper meet with tart pieces of eggplant and meld together in the spices for a fantastic stew that is rich in vitamin c and fiber. The chewy little raisins reconstitute in the sauce and add yet another level of texture.
Ingredients
- 1 large onion, cut in half and sliced thinly
- 5 medium cloves garlic, minced
- 1 medium red bell pepper, cut into 1-inch chunks
- 1 medium eggplant, peeled and cut into 1-inch cubes
- pinch of red pepper flakes
- 2 tsp turmeric
- 1/2 tsp garam masala
- 1 15 oz. can garbanzo beans, rinsed & drained
- 2 cups cooked lentils
- 1/2 cup tomato sauce
- 1-1/4 cups + 1 tablespoon chicken or vegetable stock
- 1/2 cup raisins (I used a variety of golden, Thompson & red flame)
- 1 tablespoon chopped fresh cilantro
- salt and pepper to taste
Directions:
- Heat 1 tablespoon of stock in a large skillet and sauté the onion over medium heat for 5 minutes, stirring frequently
- Add garlic, red bell pepper, eggplant, garam masala, and turmeric
- Stir to mix it up, and add remaining broth and tomato sauce
- Stir again, cover, and cook over a medium-low heat for 15 minutes, stirring occasionally
- Add garbanzo beans, lentils, red chili flakes, and raisins and simmer for another 5 minutes
- Season with salt and pepper. Serve topped with chopped cilantro
This recipe was inspired by a post on World’s Healthiest Foods.