Aubergine and lentil stew

Ingredients (serves 4)

• Aubergine500 g
• Red lentils (dry)160 g
• Tinned tomatoes400 g
• Onion120 g
• Bell pepper150 g
• Olive oil20 g
• Rice (dry)160 g

Also: Garlic, cumin, cinnamon, chilli, parsley, salt, water

Method

1. Get ready: cut the aubergine into 2 cm cubes, finely chop the onion and pepper and thinly slice 2 garlic cloves. Rinse the lentils (160 g) and rice (160 g) separately.
2. Pour 320 ml of water over the rice, season lightly with salt and bring to the boil over high heat (2–3 min). Cover and simmer over low heat for 12–15 min until the water is absorbed.
3. While the rice cooks, heat 1 tbsp olive oil (10 g) in a wide pot over medium heat. Fry the aubergine cubes for 8 min until browned, stirring now and then. Transfer to a plate.
4. Add the rest of the oil (10 g) to the same pot. Fry the onion, pepper and garlic over medium heat for 4–5 min until soft. Add the cumin, a pinch of cinnamon and the chilli.
5. Add the lentils, tomatoes, aubergine and 500 ml of water. Bring to the boil over high heat, then simmer over low heat for 20 min until the lentils break down and the stew thickens. Stir now and then.
6. Season lightly with salt, sprinkle with parsley and serve with the rice. Cool any leftovers within 2 hours and keep in the fridge for up to 3 days.