Eggplant and red lentil stew

This is a recipe that I make when in a rush. The combination of eggplant with tomato, sweet potato and lentil barely need attention, just a bit of organized chopping and dicing. The ingredients mix and mingle on the stove into a spicy and satisfying vegetable stew within less than an hour. It’s the solution for one of those days when it seems there is no time left over for dinner and yet there is!

Making a double recipe is well worth it because this dish is excellent cold. The flavors of the vegetables become even richer after a day of rest in the refrigerator. Serve it chilled dressed with a squeeze of lemon and a drizzle of olive oil,  as if it were a bowl of salad. On the hottest days of summer, top the stew with lots of fresh mint, basil and arugula leaves.

Cook early in the morning  when it is still cool and enjoy your meal as if you were in Italy,  in the shade of the afternoon.

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