Summer is aubergine season! Dark and glossy, these are one of my favourite vegetables. This stew is so easy, and develops a richer flavour the longer you cook it.
1 red onion
2 cloves garlic
1 tbsp chopped fresh rosemary
160g green lentils
2 tins chopped tomatoes
100g sundried tomatoes
Approx. 1.5Lt vegetable stock
2 large handfuls of cavelo nero
Slice the aubergines into wedge shapes, and add to a heated frying pan (with sides) with a little oil. Cook on a medium heat for 5 minutes.
Finely dice the onion, and add to the pan for another 5 minutes.
Finely chop the garlic and rosemary and add to the pan for a few minutes.
Add in the lentils, tomatoes, and 1/2 of the stock. Leave to simmer on a low heat, stirring occasionally and adding more stock when it dries out. You can continue adding water if needed. Cook for round 30-45 minutes, until the lentils are cooked.
Finally add in the caverlo nero, and cook for 5 minutes to wilt down. Season to taste with salt and pepper.
I served this with a sprinkle of seedy crackers for a bit of crunch, but it would work just as well with bread or a grainy salad.