Get while the gettin' is good, and try your hand at this lentil-eggplant misculanza:
2 # fresh eggplant, sliced or quartered
1/2 cup lentils
1-2 roasted red peppers
2 cloves garlic
1/4 cup olive oil
1/4 cup red wine vinegar
1 TBS chopped mint
1 TBS vin cotto
- cook the lentils in boiling salted water until tender, about 40 minutes. drain and reserve.
- grill/griddle/sauté the eggplant over medium-high heat until cooked-through, about 12 minutes.
- combine the eggplant, drained lentils, garlic, peppers, olive oil and vinegar. toss to combine.
- add mint and vin cotto. taste, season and serve.
© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com