When I was growing up, my auntie Sophie often made a big pan of tomatoey lentils when we went around. This version is a nod to a traditional Italian meat ragù, but I have added eggplant instead, served with soft polenta and wilted greens.
Serves 6
- 6 tablespoons olive oil
- 2 onions, minced
- 2 eggplants, cut into 1-inch cubes
- 2 garlic cloves, minced
- 1/2 teaspoon fennel seeds
- 2 bay leaves
- pinch of red pepper flakes
- 1 cup red wine
- 2 (14-ounce) cans beluga lentils, drained and rinsed
- 1 (28-ounce) can chopped tomatoes
- Salt and freshly ground black pepper
