Eggplant, Lentil and Chick Pea Stew

I had this huge eggplant calling to me, saying, "Eat me before I go bad!" and I didn't really have any specific sort of anything I wanted to do with it. I do like stew, though, so I decided to make another winter-type stew that would keep me full all evening while I finish preparing for my last final. Hope you enjoy!

1 globe eggplant, peeled and cut into 1" cubes ($1)
1 15-ounce can diced tomatoes ($0.50)
1 8-ounce can tomato sauce ($0.20)
4 cups chicken broth (free, I made it)
1/4 teaspoon each: ground cinnamon, ground mace, aleppo pepper, tumeric (~$0.20)
1/2 teaspoon each: ground coriander seed, salt ($0.10)
1 teaspoon each: ground black pepper, pomegranate molasses, crushed omani (if you don't have the omani, you can sub dried lemon peel. I don't know a sub for the molasses, so just leave it out) ($0.30)
1 cup-ish (it might've been a little more) cooked chick peas ($0.10)

1/2 pound beef sausage, cooked ($3.00)
1/3 cup puy lentils ($0.15)

1 cup rice ($0.10)
1 teaspoon salt (penny)
2 teaspoons dill weed ($0.02)
1 3/4 cups water

Combine the first group of ingredients in a large saucepan. Cover and set to medium heat. Cook for about an hour. Add in the lentils and sausage and cook another half hour or until lentils are done. During the last part of the stew cooking, combine the last group of ingredients in a small saucepan. Bring to a boil, then cover with a paper towel and then lid and drop the heat to low. Cook 10-15 minutes, then turn off the heat and let sit, covered, for at least 15 more minutes (or until stew is done, which is what I do). Serves 4.

Total cost: $5.68 (with sausage); $2.68 (without sausage)
Per serving: $1.42 (with); $0.67 (without)


  1. Looks great! It really does!


  2. This sound like a tasty and healthy way to enjoy that eggplant.

  3. Mmm...I love the combination of chickpeas and eggplant.
    Looks fantastic!


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