Step 1

Boil the lentils until softened. In the meantime, heat the oil and braise the finely chopped onions.

Step 2

Once softened, add the diced eggplants, salted and drained of the bitter juice ahead of time.

Step 3

Saute until they soften and add them to the lentils, from which you've drained part of the broth.

Step 4

Season with salt and black pepper and boil about 10 min. on low heat. Add the finely chopped tomatoes and chopped parsley and boil another 5-6 min.