Lentil Eggplant Bolognese Sauce
Ingredients
- 2/3 lb. linguini or any pasta
- 1 medium onion, finely chopped
- 1/2 medium eggplant, chopped
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 28 oz. can crushed tomatoes
- 1 medium zucchini
- 1/2 cup marinated artichokes, drained
- 1 cup cooked lentils
- 1-2 teaspoons salt, to taste
- 1/2 teaspoon pepper
- Fresh parsley for garnish
- Chili flakes for garnish
Preparation
Cook pasta to al dente in salted water, drain, drizzle with a bit of olive oil, and toss.
Saute zucchini slices with 1 teaspoon oil until lightly browned.
Meanwhile, in a large pan, add onion, oil, eggplant and cook until soft, about 15 minutes, stirring often and partially covered.
Add garlic and cook for 1 minute.
Add basil, oregano, crushed tomatoes, stir and simmer for 10 minutes.
Add all remaining ingredients and pasta, stir, and sprinkle with garnish.
