Marinated Roasted Eggplant, Pepper & Mushrooms with Lentils

Name: Marinated Roasted Eggplant, Pepper & Mushrooms with Lentils
Cuisine: Italian
Ingredients: 1½ Tbsp (22.5 mL) red wine vinegar; ⅓ cup (80 mL) olive oil; Dried red chili flakes to taste (optional); Freshly ground black pepper to taste; ¼ tsp (1 mL) garlic powder; ¼ tsp (1 mL) salt; ¼ tsp (1 mL) dried rosemary; 2 pinches of fennel seed; ¼ tsp (1 mL) dried oregano; 2 to 3 portobello mushrooms (about 4 oz/125 g total), or other mushrooms; 2 to 3 portobello mushrooms (about 4 oz/125 g total), or other mushrooms; 1 medium eggplant; 1 red bell pepper; ½ cup (125 mL) dry green or brown lentils; 2 garlic cloves, left whole; ½ cup (125 mL) dry green or brown lentils

Preparation info

Makes
3 to 4 cups

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

This dish is very like the marinated mix of peppers and mushrooms available at Italian markets, but with a lot less oil. Spoon it onto crostini or a rustic ciabatta, or use as a condiment on sandwiches or burgers. If you have a barbecue and some fine weather, grilling the vegetables will add even more flavour.

Ingredients

½ cup (125 mL) dry green or brown lentils
2 garlic cloves, l

Method

In a medium saucepan, cook the lentils in 2 cups of water with the 2 whole garlic cloves until soft but not mushy, about 30 to 40 minutes. If the pan is in danger of drying out before the lentils are cooked, add more water as needed, about ½ cup at a time. Discard the garlic when done.

While the lentils are cooking, peel the eggplant and cut lengthwise into ¼-inch-thick slices. Lightly