Eggplant and Lentil Fra Diavolo

Enjoy this Italian-inspired dish whether you are vegetarian or not!

Prep: 15 min Cook: 20 min

Serves 8-10. Great for meal prepping!

Ingredients:

1 28-oz can no salt added crushed

1 28-oz can no salt added diced tomatoes

4 tbsp olive oil

3-4 cloves garlic, minced

2 tbsp fresh basil, minced

2-3 tbsp crushed red pepper, or to spice preference

1 tsp onion powder

1/2 tsp cumin

1/2 tsp oregano

Pinch of salt and pepper

2 medium eggplant, cubed

1 lb dry green lentils, cooked

Instructions:

Heat oil in a large sauce pan on medium heat. Add fresh garlic and cook for about 1 minute until aromatic.

Add in canned tomatoes, basil, and seasonings. Stir and bring the sauce to a simmer. Reduce heat and simmer for 5 minutes.

Stir in the eggplant and lentils. Cook for 10-15 minutes or until the eggplant is soft.

Serve over pasta or zoodles and add cheese if you desire, such as fresh mozzarella and shredded parmesan. Make this dish vegan and forego the cheese or substitute for nutritional yeast.