75 ml oil
300 g onion
4 cloves garlic
150 g red pimentos
3 fennel bulbs
50 ml tomato puree
250 g tomatoes
100 ml white wine
250 ml vegetable stock
500 g brown lentils, soaked
1 tsp fennel seeds
5 g coriander leaves
150 g eggplant
salt, milled pepper
300 g onion
4 cloves garlic
150 g red pimentos
3 fennel bulbs
50 ml tomato puree
250 g tomatoes
100 ml white wine
250 ml vegetable stock
500 g brown lentils, soaked
1 tsp fennel seeds
5 g coriander leaves
150 g eggplant
salt, milled pepper
method
1. Heat the oil in a shallow pan, add the chopped onion and garlic and Sauté without colour.
2. Add the peeled tomatoes, pimentos and fennel, all cut into 2 cm dice, and cook for a few minutes. Add the tomato puree, wine, stock, lentils, seasonings and herbs, mix and place into a shallow ovenproof dish. Layer the surface with 5 mm slices of the eggplant, neatly overlapping, cover with a lid and bake at 165°C for 1 hour.
2. Add the peeled tomatoes, pimentos and fennel, all cut into 2 cm dice, and cook for a few minutes. Add the tomato puree, wine, stock, lentils, seasonings and herbs, mix and place into a shallow ovenproof dish. Layer the surface with 5 mm slices of the eggplant, neatly overlapping, cover with a lid and bake at 165°C for 1 hour.
serving amount
serves 10
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