Lentils With Eggplant And Garam Masala

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 1/2 teaspoons garam masala
• 1 cup chopped tomato
• 1 teaspoon ground turmeric
• 1 teaspoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1 (1 lb) eggplant, peeled and chopped
• 4 cups water
• 1 cup dried lentils
• 1 1/2 teaspoons salt
• 2 bay leaves
• 2 cups chopped zucchini
• 4 1/2 cups hot cooked basmati rice

1. Heat oil in a large pot over medium-high heat.
2. Add onion and garam masala; stir/saute 3 minutes or until onion is tender.
3. Stir in tomato, turmeric, ginger, garlic, and eggplant; stir/saute 7 minutes or until eggplant is tender.
4. Add water, lentils, salt, and bay leaves; bring to a boil.
5. Cover, lower heat, and simmer 15 minutes.
6. Stir in zucchini; bring to a boil.
7. Lower heat, and simmer 10 minutes or until zucchini is tender.
8. Discard bay leaves.
9. Serve over rice.

olive oil, onion, garam masala, tomato, ground turmeric, fresh ginger, garlic, eggplant, water, dried lentils, salt, bay leaves, zucchini, basmati rice

Taken from www.food.com/recipe/lentils-with-eggplant-and-garam-masala-139593 (may not work)