Eggplant Lentil Egg Dish

• 1 large eggplant*, diced
• 1 medium onion, diced
• 1 cup lentils, cooked
• 2 eggs, beaten
• 2 Tsp and
• 2 T olive oil
• pinch salt
• pinch crumbled rosemary
• 1/4 teaspoon oregano**
• Optional - hardboiled eggs as garnish
• ** If you have access to fresh oregano, wild oregano, or majoram, 1 T chopped is excellent in this dish.

1. Cook lentils. (1 cup lentils in 1 1/3 salted water until lentils are tender and water is absorbed.)
2. Place tsp olive oil in skillet and saute onions at medium/low heat until nearly transparent. Then add cooked lentils and stir to coat. Add 2-3 T of warm water, and still on medium low, place chopped eggplant on the lentils, cover, and let steam about 10 minutes.
3. Uncover the skillet, stir all ingredients, push the mix to the side to swirl 2 T olive oil into the bottom of the skillet.
4. Turn up the heat to medium, stir the mixture, and pour the beaten eggs into the mix, blending them in with a spatula.
5. Cover, cook 3 minutes, uncover, add spices and serve. Can be garnished with a few slices of hard-boiled egg and a sprig of oregano.

eggplant, onion, lentils, eggs, olive oil, salt, rosemary, oregano, eggs, fresh oregano

Taken from www.epicurious.com/recipes/member/views/eggplant-lentil-egg-dish-1202832 (may not work)