Aegean Eggplant with Lentils
The intriguing flavors and textures of Swiss chard—mild, spinach-like leaves and crunchy, slightly sweet stems—work well in this dish, but you can also substitute spinach, kale, or any other leafy green.
2 15-oz. cans lentils, rinsed and drained
1 small onion, halved and thinly sliced (1 cup)
1 medium eggplant, quartered and cut into ½-inch slices
6 cloves garlic, minced (2 Tbs.)
2 Tbs. chopped fresh parsley
4 tsp. capers, drained
1 tsp. paprika
8 Swiss chard leaves (6 oz.)
4 Tbs. red wine vinegar
- Preheat oven to 450˚F. Generously spray inside of 3 1/2- or 4-quart Dutch oven with cooking spray.
- Spread lentils in even layer over bottom of pot. Top with onion, then eggplant. Sprinkle with garlic, parsley, capers, and paprika. Season with salt and pepper.
- Separate stems from chard leaves. Chop stems and add to pot. Drizzle with vinegar. Chop leaves and pack into pot. Season with salt and pepper once more. Press down on leaves, and cover pot. Bake 45 minutes, or about 3 minutes after aroma wafts from oven.