Mediterranean Lentil-Eggplant Stew (makes ~12 cups)


1 large onion, diced
3 cloves garlic, minced or pressed
1 large stalk celery, thinly sliced
1 large carrot, thinly sliced or grated
1 Tbsp dried parsley
1 teaspoon each dry basil and oregano leaves
12 oz. dry lentils
2 cups water
4 cups vegetable stock
1 medium eggplant (1 to 1-1/2 pounds), cut into 1/2 inch cubes
1 can (6 oz.) tomato paste
1/4 cup red wine vinegar or cider vinegar
1/2 teaspoon salt
1/8 teaspoon pepper

Heat 2 tablespoons of oil in a 4 to 5-quart kettle over medium heat
Saute onion until soft  
Add garlic, celery, carrot, parsley, basil, oregano, lentils, water, and stock  
Bring to a boil over high heat; cover, reduce heat, and simmer until lentils are tender (20 minutes or more)

Heat 2 tablespoons of oil in a skillet over medium heat.  
Add half of the diced eggplant and cook, stirring frequently, until lightly browned and beginning to soften (10 to 15 minutes).  
Remove and set aside (or add to lentils, if lentils are done). 
Cook remaining eggplant, adding more oil as needed. 

When lentils are tender, add eggplant, tomato paste, vinegar, salt, and pepper.  

Continue simmering, covered, until eggplant is tender (about 1 more hour), adding water if needed.