Name: Slow-Cooker Rustic Braised Lentils With Eggplant
Total time: 3 h
Ingredients: 2 pounds eggplant , cut into 1-inch pieces; 1 onion , chopped fine; 3 tablespoons extra-virgin olive oil; 1 tablespoon tomato paste; 2 garlic cloves , minced; 2 teaspoons minced fresh thyme or ½ teaspoon dried; Salt and pepper; 2 cups vegetable broth; 1 cup french green lentils , picked over and rinsed; 2 tablespoons red wine vinegar; 10 ounces cherry tomatoes , halved; 2 ounces feta cheese , crumbled (½ cup); 1/4 cup minced fresh parsley

Why This Recipe Works

We broiled the eggplant with our aromatics to deepen its flavor and ensure that the eggplant cooked evenly and didn't turn mushy in the slow cooker. We added cherry tomatoes because they broke down and created a fresh tomato sauce to envelop the eggplant and lentils. We found it important to put the lentils and broth in the bottom of the slow cooker so that the lentils cooked thoroughly and evenly. We then layered the broiled eggplant and fresh tomatoes on top of the lentils, and stirred it all together at the end of cooking. Some extra-virgin olive oil stirred in, plus a sprinkling of crumbled feta cheese and parsley, completed this dish with rich, bright freshness.

Before You Begin

We prefer French green lentils for this recipe, but it will work with any type of lentil except red or yellow. You will need an oval slow cooker for this dish.

Instructions

1. Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Toss eggplant and onion with 1 tablespoon oil, tomato paste, garlic, thyme, and ½ teaspoon salt in bowl. Spread eggplant mixture evenly over prepared baking sheet. Broil until eggplant is softened and beginning to brown, 10 to 12 minutes, rotating sheet halfway through broiling.

Combine broth, lentils, and 1 tablespoon vinegar in slow cooker. Spread eggplant mixture and tomatoes evenly on top of lentils. Cover and cook until lentils are tender, 3 to 4 hours on low or 2 to 3 hours on high. Stir in remaining 2 tablespoons oil and remaining 1 tablespoon vinegar. Season with salt and pepper to taste. Sprinkle with feta and parsley and serve.