Eggplant and Lentil Bolognese

Ingredients

Olive oil

2 tablespoons

Onion

1, diced

Garlic

3 cloves, minced

Carrot

1, diced

Celery

2 stalks, diced

Eggplant

1 large, diced

Lentils

1 cup, rinsed

Diced tomatoes

1 can (14.5 ounces)

Tomato paste

2 tablespoons

Vegetable broth

2 cups

Dried oregano

1 teaspoon

Dried basil

1 teaspoon

Salt

to taste

Black pepper

to taste

Spaghetti

8 ounces

Parmesan cheese

for serving, grated

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
3. Stir in the diced carrot and celery, cooking for an additional 2 minutes until they start to soften.
4. Add the diced eggplant and continue to cook for about 5 minutes, stirring occasionally, until the eggplant begins to soften.
5. Incorporate the rinsed lentils, tomato paste, diced tomatoes (with their juice), vegetable broth, dried oregano, dried basil, salt, and black pepper.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the lentils are tender and the sauce has thickened, stirring occasionally.
7. While the sauce simmers, cook the spaghetti according to the package instructions until al dente. Drain and set aside.
8. To serve, place the cooked spaghetti on plates and generously spoon the eggplant and lentil Bolognese sauce over the top.
9. Finish with a sprinkle of grated Parmesan cheese.