Eggplant Stew is a flavorful and simple vegan stew made with red lentils, red Cubanelle pepper, tomatoes, onion, turmeric, and eggplants.
Prep. Time: 30 Min.
Ck. Time: 30 Min.
- 2 eggplants
- 1 red Cubanelle pepper
- 80 g red lentils
- 2 tomatoes
- 1 onion
- 150 g tomato sauce
- 1 lemon
- 1 tsp turmeric
- Olive oil
To prepare this stew, wash the eggplants and then cut them into 1 cm thick slices. After that, place the eggplant slices on a kitchen paper towel and sprinkle them with salt. Then let the slices rest for 15-20 minutes until beads of liquid form on their surface, this will help remove the bitterness from the eggplants. Now rinse the eggplant slices thoroughly and then pat dry them completely with paper towels.
Next, in a nonstick skillet or frying pan over medium-high heat, add the olive oil and fry the eggplant slices for 2-3 minutes on each side until they are golden brown. Then remove the slices from the hot oil and drain them on a paper towel to absorb the excess oil and set them aside.
Now cut the Cubanelle pepper into thin strips, chop the onion finely and dice the tomatoes.
Then in a pot over high heat, add 3 tablespoons of olive oil. When the oil is warm, add the chopped onion. When the onion is translucent, add the Cubanelle pepper and sauté for 2 minutes. After that, add the red lentils and cook them for 2 minutes as well. Then add the tomatoes and after 2 minutes, add the salt and turmeric and mix all the ingredients well. Now add the tomato sauce and 2 cups of water to the stew, put the lid on, lower the heat to medium-low and let the stew simmer for 20 minutes until the sauce thickens a little.
When the stew is ready, remove the pot from the heat and add the lemon juice and the eggplant slices and mix them. Then the Eggplant Stew is ready to serve.