tropit

Oooohhh...that looks good! Very simple too. Here's the recipe that I used: https://www.houseandgarden.co.uk/rec...6796_text2vec1

It came out amazing! I served it over polenta. I did make a few changes. I didn't have enough lentils, so I omitted them and added a diced pork chop and some soy curls. I also had a ton of fresh paste tomatoes and so I processed them in the food processor and used that as my tomato puree. I added some chopped up bell peppers, red, green, yellow. And last, but not least, I baked it in the oven on a low, 300 degree oven for a couple of hours. That made the eggplant super soft and all the flavors melded together. My husband really liked it too. It's a keeper.