Eggplant Green Bean Pasta with Tomato Lentil Sauce

It's the end of my food week so I clearly needed to get rid of some veggies. This is a meal that dirtied a ton of dishes and was not really quick. But it was fun and delicious.

Eggplant Green Bean Pasta with Tomato Lentil Sauce

• .25c lentils
• 2 plum tomatoes, chopped
• 1/2 large red onion, chopped/diced

• 1-2TB olive oil
• 1 eggplant, cubed
• 3-5c green beans, trimmed and cut into bite sized pieces

• 3/4c dry rye pasta, cooked

Combine the first 3 ingredients in a pot, cover with water, and boil until lentils become very tender, adding water as necessary. Add salt and pepper to taste. Blend 1/2 of it together.

Heat oil in skillet or pot. Add eggplant and cook 5-10 minutes until starts to become tender. Add green beans and cook to desired consistency. Add salt to taste.

Mix pasta and eggplant/green beans together. Top with sauce. Sooooo good.