real self care for busy bodies

Eggplant Lentil Stew

Prep Time


Cooking Time

2.25 hours




1 large onion

6T olive oil

3 cloves of garlic minced

1 stalk of celery chopped

1 large carrot chopped

1/4 C chopped parsley

1 t dry basil

1t dry oregano

12 oz lentils (one package)

2 C water

2 C of vegetable stock

1 medium eggplant peeled and cut into 1/2" cubes

6 oz tomato paste

1/4 balsamic vinegar

1/4 t cinnamon

salt and pepper to taste

yogurt or sour cream to top optional


cut onion into slivers

heat 2 T of oil in dutch oven or large heavy bottomed pot

add onion and stir until soft (6-8 min)

Stir in garlic, celery, carrot, parsley, oregano, basil, lentils, water and stock

Bring to a boil, then cover and simmer for 1 hour

Meanwhile, heat 2 T of oil in a frying pan over medium heat and cook  half the eggplant (or however much fits in your pan without too much crowding) until lightly browned and slightly soft (approx 10 minutes).  Remove and set on paper towels. Repeat until all the eggplant has been cooked.

After lentil mixture has simmered for an hour, add in browned eggplant, tomato paste, vinegar, cinnamon and salt and pepper and continue simmering covered for another hour.

Add more water or stock if stew becomes too thick*, dry or begins to stick 

(*should have the consistency of a stew, not a soup)

Serve with sour cream or yogurt if desired.