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.
