Eggplant Tomato Sauce

Serves: 4

Lentil

1 cup red lentils, soaked for an hour and washed

1/2 tsp salt

3 cups water

Soaking is optional, but it improves digestibility, so I always soak the lentils.

Add lentil, salt and water, bring to a boil, reduce the head to medium and cook for 5 minutes. Once done, remove excess water and keep aside.

Pasta

1 pound pasta

1 tbsp salt

Cook pasta as per cooking instructions. I cooked Trader Joe's gluten free brown rice pasta for 15 minutes.

Sauce

2 tbsp olive oil

1 cup onion, chopped

1 tbsp garlic cloves, finely chopped

1 and 1/2 tsp red pepper flakes

Heat oil in a pan, add onion, garlic, red pepper flakes, sauté for 5 minutes in medium flame.

1 eggplant, chopped

1 bunch Broccolini (optional), chopped, keep stems and head separately.

Add eggplant, broccolini stems and sauté for 3 minutes. 

2 pound fresh tomatoes, chopped

1 tbsp dried basil (if fresh is not available, if fresh is available, DO NOT ADD DRIED BASIL)

1 and 3/4 tsp salt

Add tomatoes, salt, dried basil, and mix well. Cover and cook for 10 minutes.

Add cooked lentils, mix well, cover the pan and cook for 10 more minutes.

fresh basil, chopped

Add cooked pasta, basil and mix well.

Sauté broccolini head separately and add it to the pasta at the end.

Taste Note: Tastes AWESOME