I am often asked how do I have the time to make soup when in reality, soup is one of the quickest meals to come together, especially if you use a pressure cooker.
This yummy soup went from raw ingredients to bowls in less than 40 minutes (I used a traditional pot on a cooktop) and the leftovers are almost as good as the first servings.
The key in this recipe is to use red lentils, green lentils just don’t seem to work as seamlessly with these ingredients. You can omit the potatoes, but they definitely add another tasty dimension to the finished dish.
Eggplant is one of those fruit-based veggies that you either love or not. Most people only ever eat it deep-fried and smothered in sauce and cheese but, believe it or not, eggplant takes the stage as a key ingredient in many traditional Eastern dishes.
My creation has some sherry in it, which burns off so you don’t need to worry about the alcohol content. However, you can always substitute a mix of 50% apple cider vinegar and 50% water.
This recipe makes an ample amount of sauce but if you want more, I would suggest doubling it. The dish is best served warm, although it can be eaten cold, and keeps in the refrigerator for about 4 days. When reheating, add a small amount of water to help rehydrate the noodles or rice.
NOTE: Make sure you salt your eggplant pieces and set them aside on paper towels for 15 to 30 minutes. Pat dry and remove excess salt before cooking. This will ensure that the eggplant cooks properly without absorbing too much cooking oil.
I went to a local farmer’s market with my daughter last weekend and, in addition to pounds of fresh tomatoes, I bought some eggplant. I practically always make eggplant parmesan. Since we just had that dish a few weeks ago, I was looking to make something different. You can experiment with adding different items in place of the olives, garbanzo beans, and tomatoes. But I would recommend giving it a try, as is, first.