Skillet Eggplant & Lentils
from fatfreevegan

1 large onion, chopped
4 cloves garlic, minced
1 large eggplant* (about 18 ounces) cut into quarters lengthwise and sliced into 1/4-inch wedges
1/4 cup water
2 teaspoons oregano
1 teaspoon dried basil
1/2 teaspoon thyme
1 15-ounce can lentils, rinsed (or 1 1/2 cups cooked lentils*)
ground black pepper, to taste
1/4 teaspoon hot smoked paprika or cayenne pepper, optional
1 cup tomato puree or crushed tomatoes*
1/3 cup unsweetened non-dairy yogurt

Saute the onion in a large, non-stick skillet until it begins to brown. Add the garlic and cook for another minute.
Add the eggplant, water, and herbs and stir well to coat the eggplant with the seasonings. Cover tightly and cook until the eggplant begins to soften, about 6 minutes, stirring frequently.
Add all remaining ingredients. Cover and cook for 10-15 minutes, until eggplant is tender and sauce has thickened. Season to taste with salt, add fresh basil, and serve over pasta, brown rice or other whole grain. Top with Almond Parmesan, if desired.
*The eggplant I had was incredibly huge, so I just used half of it and that was plenty. I’d recommend just measuring out the eggplant to your own liking.
*If you’re cooking dry lentils, follow these instructions.
*I only had one roma tomato on hand, so I sliced that up instead.
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    yummy yummy give it to meeee
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